Breaded Leberkäse with fried potatoes

Ingredients for 2 servings:

• ½ kg potatoes
• 1 onion(s)
• 2 tbsp clarified butter
• salt and pepper
• 1 pinch(s) paprika powder
• 4 tbsp flour
• 100 g panko
• 2 eggs, size M
• 3 slices of Leberkäse
• 1 tbsp clarified butter
• 1 tbsp parsley, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

With parsley

1. Cook the potatoes with their skins on in plenty of salted water for 15-20 minutes. Drain the potatoes, let them evaporate, and peel (makes approx. 400 g). 2. Slice the potatoes. Cut the onion into strips. Heat the clarified butter in a pan. Fry the potatoes on all sides for 5 minutes. Add the onions, season with salt, pepper, and paprika, and fry for another 5 minutes. 3. Place the flour and panko bread on separate plates. Whisk the eggs in a deep plate. Halve the Leberkäse (meatloaf), first coat in the flour, tap off any excess, then dip in the egg, and finally coat in the panko bread, pressing lightly. Heat the clarified butter in a pan and fry the Leberkäse until golden brown. 4. Sprinkle the fried potatoes with parsley and serve with the Leberkäse (meatloaf). Per serving: 32 g protein, 58 g fat, 72 g carbohydrates = 974 kcal (4087 kJ)