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Categories:
potatoes cumin cucumbers onion mustard sugar white wine vinegar oil apple bread roll milk parsley butter eggs paprika bunches chives
Viewed: 35 - Published at: 7 years agoIngredients
- 1 kg potatoes
- 1 tbsp cumin
- 5 None pickled cucumbers, sliced (and some of the pickle)
- 3 None onion, peeled and finely diced
- 4 tsp medium-spicy mustard
- 3 tsp sugar
- 50 ml white wine vinegar
- 100 ml oil
- 1 None apple, peeled, cored and cut into cubes
- 1 None bread roll (from the previous day), sliced
- 125 ml milk
- 5 stems flat-leaf parsley, chopped finely
- 25 g clarified butter
- 500 g minced beef
- 2 None eggs
- 1/2 tsp paprika
- 1 1/2 bunches chives, chopped finely (some set aside for garnish)
Method
- Cook the potatoes in boiling salted water with the cumin for 20 mins. Drain, rinse in cold water and slide off the skin. Set the potatoes aside to cool and slice them when they're still a bit warm.
- For the vinaigrette, mix 2 tsp of mustard, the sugar, pickle liquid, vinegar and oil and season to taste. Mix the apple cubes, potatoes and pickled cucumbers with the vinaigrette and set aside to infuse for 3-4 hours.
- Soak the slices of bread roll in the milk for 15 mins. Heat 1 tsp clarified butter in a saucepan and saute the onions. Mix in the parsley.
- Mix the ground beef, onion mixture, bread, eggs, 2 tsp of mustard and paprika. Knead it well and make it into 8 meatballs. Melt the remaining clarified butter in a large skillet and fry the meatballs on a medium heat for 4-5 mins, turning regularly to brown all over. Sprinkle the chives over the potato salad. Serve the meatballs and potato salad garnished with chives.
