John Myers
Ingredients for 4 servings:
- 800 g potatoes, waxy
- 1 tsp salt
- 500 g minced meat, mixed
- 1 onion(s)
- 1 egg(s)
- 1 tbsp tomato paste
- 3 tbsp breadcrumbs
- 1 tbsp marjoram, dried
- e.g. salt and pepper
- 400 g tomatoes
- 30 g herb butter
- 1 tbsp rapeseed oil
- 150 g cream
- 125 g cheese, grated
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes
Meat cakes with a twist
Peel and wash the potatoes and cut into pieces. Boil in salted water for about 20 minutes. Peel and finely dice the onion. Knead the minced meat, egg, tomato paste, breadcrumbs and onions together, season generously with salt, pepper and marjoram. Form the mixture into about 8 meatballs. Meanwhile, drain the potatoes and let them cool. Wash the tomatoes, remove the stems and cut into pieces. Preheat the oven to 180°C (fan). Melt the herb butter in a pan. Toss the potatoes in it, season with salt and pepper and place in a baking dish. Heat the oil in a pan and fry the meatballs until crispy, turning occasionally. Add the tomatoes to the potatoes and place the meatballs on top. Deglaze the pan with cream and pour over the vegetables. Sprinkle with grated cheese. Bake in the hot oven for about 20 minutes.
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