John Myers
Contents
show
Ingredients
For the minced meat planter
- 200 g Ground beef
- 1 disc Veal (schnitzel) cranked (150gr.)
- 200 g Minced pork
- 1 medium large Diced onion
- 1 toe Garlic clove grated
- Ginger (grated a small piece)
- Zest of 1/4 lemon
- 2 piece Eggs
- 3 Discs Toast without crust
- 1 Tablespoon Butter
- 1 Tablespoon Mustard extra hot + sweeter ever
- Warm up some milk
- Oil + butter to fry out
- Breadcrumbs if you like
Mashed potatoes / mashed potatoes
- 6 middle Firmly boiling potatoes
- 125 g Butter the good one
- 125 g Muskat (from the mill)
- Milk 3.8 as needed
Radish salad
- 8 Piece Radishes fresh
- 2 Tablespoon Greek yogurt 10% fat
- 1 Tablespoon Creme fraiche Cheese
- Freshly squeezed lemon juice
- Salt + pepper as required
- 1 Prices Sugar
- 1 Prices Chives fresh from the garden
- 1 Prices Finely chopped parsley
- Olive oil as needed
- Ressi vinegar a good shot
- Some water
- 1 Teaspoon. Bauzener sweet hot mustard
Instructions
The potatoes
- I steam them in the steamer, during this time I prepare the minced meat. And the radish salad. Do not overheat the milk as much as the three slices can absorb. I cut off the crust from the toast. I cut them into small cubes and roast them, you can sprinkle them on a salad as croutons.
The minced meat
- I mix the three kinds of meat together, add the two eggs, I mix in the soaked toast, I sauté the onion cubes with a little good butter so they don't get bitter. Let cool down. Season and season to taste, let stand a little. I rub the garlic and ginger with it. Mix the mass well.
- Put on the pan, heat the oil and good butter, form meatballs, if you like, turn them in the crumbs. Place in the fat that is not too hot and bake out slowly. So I can finish the mashed potatoes.
Mashed potatoes
- When the potatoes are ready, peel them and press them into a saucepan. Then add softened butter and only add as much milk as the porridge can handle. Season with nutmeg from the mill (or grater). Then season with salt. Keep everything warm.
Radish salad
- Slice radishes thinly, or however you like them. Make the marinade, mix everything well, finely chop the chives and parsley, pour over the radishes, mix to taste. And serve.
