Königsberg minced meat casserole

Ingredients for 4 servings:

• 1 roll, from the day before
• 500 g potatoes
• 400 g carrot(s)
• salt and pepper
• 1 onion(s)
• 400 g minced meat
• 1 egg(s)
• 1 tbsp capers
• 1 tbsp mustard, medium hot
• 1 tbsp oil
• 2 tbsp cornstarch
• 150 ml Cremefine
• 2 tbsp breadcrumbs
• 2 tbsp cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the bread roll in water. Peel and wash the potatoes and carrots, then cut into 1 cm cubes. Boil in a little salted water for about 10 minutes, then drain and let drain. Finely dice the onion. Squeeze the excess moisture out of the bread roll. Mix the minced meat with the bread roll, onion, egg, capers, and mustard, and season with salt and pepper. Form the meat mixture into about 20 small balls. Heat oil in a pan and fry the balls for about 8 minutes until browned on all sides. Stir the starch into 300 ml of cold water. Add the Cremefine and bring to a boil while stirring. Place the meatballs, potatoes, and carrots in a baking dish and pour the sauce over them. Mix the breadcrumbs and cheese together and sprinkle over the meat. Bake in a preheated oven at 200°C for about 30 minutes. Serve with a mixed salad.