Cheese rissoles with apple-potato salad

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 kg Potatoes
  • 4 Gherkins + 5 tablespoons cucumber stock
  • 3 Onions
  • 1⁄2 Tsp Broth
  • 4 TABLESPOONS Cider vinegar
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Sugar
  • 4 TSP Mustard
  • 5 TABLESPOONS Oil
  • 1 Apples
  • 1 Bread roll (from the previous day)
  • 1 collar Parsley
  • 500 g mixed mince
  • 1 Egg
  • 7-10 Tbsp Sweet peppers
  • 100 g Gouda (play)
  • 2 TABLESPOONS clarified butter
  • 1 collar Chives

Directions

  1. 1

    For the salad, cook the potatoes for about 20 minutes. Cut the cucumbers into slices. Peel and finely dice onions. Quench potatoes, peel and let cool down a little. Boil 100 ml water, broth, vinegar, pepper, some sugar and 2⁄3 onions.

  2. 2

    Stir in the cucumber stock, 2 tsp. mustard and oil. Season to taste.

  3. 3

    Cut the lukewarm potatoes into slices. Mix with hot marinade and cucumber. Peel, core and chop apple. Let the salad steep for at least 2 hours.

  4. 4

    Soak the rolls for the meatballs. Wash and chop the parsley. Knead with minced meat, squeezed out roll, rest onions, egg and 2 teaspoons mustard. Season with salt, pepper and paprika.

  5. 5

    Cut the cheese into 8 cubes. Shape the minced meat into 8 meatballs, pressing 1 cheese cube each into the middle. Fry in 2 tablespoons of hot lard on each side for 7-8 minutes. Wash the chives and cut into small rolls.

  6. 6

    Stir into the potato salad, season to taste.

Nutrition Facts

KCAL
750 kcal
CARBS
48 g
FATS
45 g
PROTEINS
33 g