Minced Meat Loaf with Potato-Cucumber-Mint Salad




Rating: 3.81 / 5.00 (63 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the loaves:














For the salad:













Instructions:

For the loaves, cut the bread into small cubes and soak in a little milk.

Peel the onions and cut into small cubes. Also peel the garlic clove, cut it in half and remove the green stalk in the middle (this makes the garlic taste less intense). Fry the onion and garlic cubes in hot oil until translucent.

Add the squeezed bread cubes, garlic, onion and beaten eggs to the minced meat and mix well. Season with salt, pepper, caraway, marjoram and a pinch of freshly grated nutmeg.

Once again, mix the mixture well and form equal-sized loaves.

Heat oil with a little clarified butter in a pan on the stove and fry the minced meatballs until they are done.

For the salad, peel the onion and cut it into small cubes. Bring to the boil once with the vinegar, mustard and water and season with salt and a little pepper.

Boil the potatoes in enough (about 1-1 1/2 l) water, with 1 tablespoon of salt until soft.

Drain the water and briefly rinse the potatoes in cold water, peel and cut into thin slices. Pour the onion spice water over them and stir gently until the potatoes have absorbed all the marinade.

Peel the cucumber and slice or slice thinly. Stir into the salad along with the mint leaves and olive oil.

Season again with salt and pepper and serve.

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