Veal Meatballs With Potato Salad - cooking recipe

Ingredients

800 g potatoes, peeled
75 ml vegetable stock
1 None onion, peeled and finely diced
7 tbsp oil
5-6 tbsp white wine vinegar, according to taste
500 g minced veal
1-2 tsp Dijon mustard, according to taste
1 None egg, beaten
1 None slightly stale bread roll, torn into pieces and soaked in cold water
1/2 None cucumber, thinly sliced
4 sprigs fresh oregano, leaves stripped from stems

Preparation

Cook the potatoes in boiling salted water for 20 mins, until tender. Drain, refresh with cold water and slice.
In a saucepan, bring the stock, onion and 4 tbsp oil to a boil. Stir in the vinegar and season with salt, black pepper and a pinch of sugar. Remove from the heat, add the potatoes and allow to stand for 30 mins.
Meanwhile, mix the veal, mustard, egg and bread and season with salt and black pepper. With wet hands, shape into 8 balls. Heat 3 tbsp oil in a frying pan and fry the meatballs for 8-10 mins, until cooked through and browned all over.
Fold the cucumber and oregano into the potato salad and allow to stand for 5 mins. Arrange on plates with the meatballs and serve.