Meat Patties with Potato Salad
- For the meatballs
- 600 grams Ground veal
- 1 onion
- 1 bay leaf
- 1 egg
- 1 day-old White roll
- 2 tablespoons parsley (chopped)
- 1 teaspoon Mustard
- freshly ground peppers
- clarified butter (for frying)
For the meatballs. Soak roll in warm water.
Chop the onion and sauté with the bay leaf in a little hot butter until the onion is soft but not browned. Remove bay leaf and mix the onion with the well-squeezed bread, ground veal, egg, mustard, parsley and salt and pepper to taste. Mix well and knead to a moldable consistency.
With wet hands, form small patties and brown in hot butter slowly until golden brown on all sides, about 10 minutes.
For the potato salad: Cook potatoes in their jackets, let cool slightly, peel and cut into slices. Mix potatoes with the finely diced onions.
Heat broth and season well with vinegar, salt, pepper and 1 pinch of sugar. Pour (without oil) over the potatoes, mix gently and let absorb. Before serving, mix in the oil and garnish with scallion tops. Serve meatballs with the potato salad.