John Myers
Contents
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Ingredients
the Leberkäse
- 400 g Whole meat loaf, rest
- 4 Discs Rye bread, hard and a little older
- 1 piece Egg from Mathilde
- 1 tablespoon Clarified butter
the salad
- 500 g Potatoes
- 1 piece Onion
- 1 teaspoon Herb mustard *
- 2 cl Balsamic white
- 0,5 teaspoon Salt
- 0,5 teaspoon Pepper
- 1 tablespoon Sugar
- 50 ml Safflower oil
- 2 tablespoon Grained vegetable broth *
- 0,5 piece Iceberg lettuce fresh
Instructions
the Leberkäse
- Grate the old bread into crumbs. Cut the meat loaf into slices approx. 1 cm thick.
- Beat the egg and whisk. Now first pull the Leberkäse through the egg and then bread it with the breadcrumbs.
- Heat the clarified butter in a pan and fry the meat loaf in it on both sides until light brown.
the salad
- For the potato salad marinade, put some water in a saucepan, peel and finely dice the onion and bring to the boil with mustard, pepper, salt, sugar and vinegar.
- Boil the potatoes until tender, peel them while still hot and cut them into slices. Pour the marinade over the still hot potatoes and mix well. Let it steep for about an hour. Pour plenty of oil over it and let it rest again. If necessary, season with salt, pepper, vinegar or even sugar.
- Just before serving, mix the cleaned iceberg lettuce, cut into small pieces, into the potatoes.
- * Link to supply: Medium hot herb mustard and spice mixes: granulated vegetable broth
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 17.3gProtein: 1.7gFat: 12.3g
