Meat Patties with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 16.6 mg | (138 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,375 mg | (34 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the meatballs
- 600 grams Ground veal
- 1 onion
- 1 bay leaf
- 1 egg
- 1 day-old White roll
- 2 Tbsps parsley (chopped)
- 1 tsp Mustard
- salt
- freshly ground peppers
- clarified butter (for frying)
- For the potato salad
- 800 grams Sweet potato
- 2 onions (finely diced)
- 6 Tbsps White vinegar
- 200 milliliters Vegetable broth (or other broth, as desired)
- salt
- freshly ground peppers
- 1 pinch sugar
- 4 Tbsps vegetable oil
- 2 Tbsps scallions (sliced into rolls)
Preparation steps
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.
