John Myers
Ingredients for 3 servings:
- 400 g minced beef
- 400 g potatoes, raw, peeled, finely mashed/grated (as for potato pancakes)
- 1 large onion(s), finely pureed
- 100 g herb curd, 40%
- Sea salt, freshly ground (or regular)
- Pepper, mixed, from the mill (alternatively regular)
- 1 pinch of nutmeg
- ½ tsp mustard, to your taste
- Paprika powder, sweet
- 5 sprigs of parsley, very finely chopped
- some garlic salt (if you like it)
- Flour
- Fat, for the pan
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
“Kartoffeln” (potato fritters) – crispy on the outside, very juicy on the inside (approx. 11-12 pieces)
In a large mixing bowl, combine the potatoes, onion, parsley, mustard, and herb curd. Gradually add the ground beef and mix well. Season to taste. Moisten your hands and form about 11-12 potato fritters, roll them in flour, and place them on a large plate. Heat the fat in a 28 cm skillet over medium heat and fry the potato fritters on both sides until nicely browned, about 10 minutes. Reduce the heat to the second lowest setting and fry for about 5 minutes more, turning occasionally. Then arrange on plates and add side dishes. This goes well with vegetables or salad—for me, apple compote was enough after a long day at work.
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