Frikadellen with mashed potatoes

Peel the potatoes and cut them into equal pieces of about 4 cm, so they cook through at the same time.

• 500 g Potatoes

Put the potatoes in a pot, barely cover them with cold water and add 1 tsp salt.

• 1 l Water
• Salt

Lay the lid on and bring the potatoes to a boil over high heat.

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Meanwhile, tear the half roll into small pieces and cover them with cold water in a bowl.

• ½ Roll

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Meanwhile, peel the onion and dice it very finely. The finer it is, the better the mixture holds later.

• 1 Onion

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Meanwhile, rinse the parsley, shake it dry and chop the leaves finely.

• ½ bunch Parsley

Turn the heat to medium and simmer the potatoes with the lid on at an angle for about 18 minutes, until a knife slides in without resistance.

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Meanwhile, heat ½ tbsp vegetable oil in a large pan over medium heat.

• ½ tbsp Vegetable oil

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Meanwhile, sweat the onion dice in the pan for about 4 minutes, until soft and light golden. Stir now and then.

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Meanwhile, squeeze out the roll firmly with your hands and put it in a large bowl.

Put the onion from the pan, ground beef, egg and mustard into the bowl with the roll. Take the pan off the heat. You'll need it again soon.

• 300 g Ground beef
• 1 Egg
• 1 tsp Mustard

Add half the parsley, marjoram, paprika, ¾ tsp salt and a little pepper. Knead firmly with your hands for about 1 minute, until the mixture holds together well.

• ½ tsp Marjoram
• ½ tsp Paprika
• Salt
• Black pepper

With wet hands, shape 4 equal balls, flatten them into patties about 2 cm thick and put them on a plate.

Heat the rest of the vegetable oil (1 tbsp) in the pan over high heat until it shimmers.

• 1 tbsp Vegetable oil

Lay the patties in the pan with some space and fry for about 3 minutes without moving them, until the bottom is deep brown.

Turn them with the spatula and brown the second side hard for about 3 minutes too.

Turn the heat to medium and cook for about 7 minutes more, turning halfway. They're done when they're no longer pink inside (72 °C core temperature). Then take the pan off the heat.

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Meanwhile, drain the potatoes into a strainer and let them steam dry for about 1 minute.

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Meanwhile, put the milk and butter into the empty potato pot and warm over medium heat until the butter has melted. Don't let it boil.

• 150 ml Milk
• 30 g Butter

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Meanwhile, take the pot off the heat, put the potatoes back in and mash them with the potato masher to a fluffy purée. Don't blend, or it turns gluey.

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Meanwhile, season the purée with salt and freshly grated nutmeg. Lay the lid on so it stays warm.

• Salt
• Nutmeg

Divide the purée onto two plates, put 2 patties from the pan beside it and sprinkle with the rest of the parsley.