1 For the potato salad: Cook the potatoes in plenty of boiling salted water for about 25 minutes, until soft. Leave to steam briefly, then peel and slice.
2 Mix the vegetable stock with the vinegar, whisk in the mustard and season to taste with sugar and pepper. Mix the dressing with the potatoes, season with a little salt and leave to cool.
3 Peel and finely dice the shallots. Fry the bacon in a dry nonstick frying pan, then add the shallots and cook gently until soft but still retaining a little bite. Carefully stir the bacon and shallots into the potato salad.
4 For the meat patties: Soak the bread roll in lukewarm water and then squeeze out well.
5 Peel and finely dice the onion. Peel the garlic and chop very finely. Wash and finely chop the parsley and add to the ground meat with the other ingredients.
6 Knead to a 'dough' and divide into 8 portions. With moistened hands form each portion into a patty.
7 Heat the oil and fry the patties on both sides until golden brown (about 12 minutes). Serve with a portion of potato salad.