Chef Felix Giermann from the Alten Wirt in Munich shows us how to prepare a tasty Bavarian speciality called Fleischpfanzerl.
750g hard-boiled potatoes
10g sunflower oil
10g medium-spicy mustard
250ml bouillon or vegetable broth
20g white wine vinegar or brandy vinegar
as desired or as seasonally available:
125g cucumbers (halved and de-seeded) in thin slices or
125g radishes in thin slices or
freshly chopped or cut herbs like parsley or chives
Boil the potatoes in well-salted water, but not too soft. For the marinade, finely dice the onions and sauté them in oil. Add the mustard and briefly continue sautéeing. Then quench with the bouillon or broth and add the vinegar. Season with salt, sugar, and pepper. Bring the mixture to a boil again, then set it aside. Take the boiled potatoes out of the water, cut in thin slices while still warm, and put them in a bowl. Pour the marinade over the potato slices and let them steep in the marinade for half a day. Then taste the potato salad and season to taste with salt, sugar, and pepper. Depending on the season, refine with cucumber or radish slices or herbs.
for the meat patties (Fleischpflanzerl):
500g lean mincemeat or lean veal, beef, and pork to be minced
100g white bread
2 eggs if desired (not required)
Cut the bread into small cubes and soften it in the milk. Finely dice the onions and finely chop the parsley. Put the meat through the grinder if it is not already minced. Sweat the onions in a hot pan till glassy. Add the parsley, toss briefly, and put the onions and parsley in a bowl. Press some of the milk out of the bread cubes and add them to the onions and parsley. Add the minced meat and a little lemon peel. If desired, add 2 eggs to solidify the mass. Knead the ingredients together well. To check the taste, form a small ball of the mass and fry it. If needed, season the remaining mass to taste. Now measure out 90g balls. With slightly moistened hands, knead them again and press them slightly flat. Sautée the formed Fleischpflanzerl in a hot pan for 2 minutes on each side. Place them on a bakling sheet and bake in the oven at 160 degrees Celsiuis for 12-15 minutes until ready.
Serve with the potato salad on a plate and