Goat cheese-filled meat cakes, root vegetable puree and Franconian potato salad

Ingredients for 4 servings:

• 400 g potatoes (Bamberger Hörnchen)
• ½ cup vegetable stock, lukewarm
• 1 tbsp oil (sunflower oil)
• 1 tsp oil (argan oil)
• 1 tbsp vinegar (rice vinegar)
• 1 small onion(s)
• Salt
• pepper
• ½ turnip(s) , swede
• 1 m.-sized carrot(s)
• 1 small kohlrabi
• 1 small parsley root(s)
• 250 ml milk
• some cream
• some salt
• pepper
• 500 g minced beef
• 4 tbsp pine nuts
• 3 tbsp curd
• 1 small onion(s)
• 2 cup(s) amaranth, popped
• 1 tbsp sumac
• 1 tsp spice mix (5-spice powder)
• some salt
• some pepper
• 50 g cheese, goat’s cheese in cubes
• 3 tbsp clarified butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil the potatoes in their skins and let them cool slightly. Peel and slice them, then add them immediately to the lukewarm broth. Add the oil and vinegar and season. Add the sliced ​​onion, mix well, and let it stand for 1-2 hours. Peel and dice the vegetables. Cook in the salted milk until soft, then puree. Add a little cream, season with pepper, and puree again. Finely dice the onion and sauté in a little oil. Toast the pine nuts. Mix the minced meat with the onion, quark, amaranth, and spices. Form small meatballs and fill with small cubes of goat cheese. Fry in clarified butter over medium heat. To serve: Spoon some of the puree onto a plate, arrange the potato salad on top, and add 2-3 potato cakes.