Meat cakes with roasted radish and potato vegetables

Ingredients for 4 servings:

• 800 g potatoes, waxy
• 80 g smoked bacon
• 4 tbsp rapeseed oil
• n. B. Salt
• n. B. Pfeffer
• 1 tbsp, leveled paprika powder, smoked
• 1 bunch of radishes
• 1 onion(s)
• 500 g minced meat, mixed
• 1 roll from the day before
• 100 ml milk, lukewarm
• 1 tbsp mustard, hot
• 1 egg(s)
• e.g. salt and pepper
• Paprika powder
• 1 tbsp tomato paste
• 50 g breadcrumbs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 160°C fan/convection oven. Wash, peel, and dice the potatoes, and dice the bacon. Spread the potatoes and bacon on a baking sheet, drizzle with 2 tablespoons of rapeseed oil, and season with salt, pepper, and paprika. Bake for approximately 35 minutes. Trim the leaves from the radishes, wash them, and place them in cold water. Trim, wash, and halve the radishes. After 35 minutes, mix with the potatoes and continue roasting for another 10 minutes. Soak the bread roll in the lukewarm milk. Peel and finely dice the onion. Mix the minced meat, onion, squeezed bread roll, egg, mustard, and tomato paste together thoroughly and season with the spices. Add breadcrumbs if the mixture is too soft. Shape the mixture into meatballs and roll them in breadcrumbs. Heat 2 tablespoons of rapeseed oil in a large frying pan and fry the meatballs until browned and crispy all over. Remove the potatoes from the oven, add the radish leaves, and serve with the meatballs. Serve with herb quark.