1. make potatoes with skin in salted water, peel while warm and cut into narrow slices. Peel and finely dice the onions. Half of the onions with mustard, clear soup, vinegar, 5 tbsp oil, salt and pepper briefly lightly roll. Mix hot with the potato slices, season if necessary and cover.
Saute remaining onions in 2 tbsp oil until soft, then stir in marjoram. Coarsely dice toast and finely crumble in electric blitz chopper. Roughly dice calf’s liver, cutting away any tendons that may be present. Coarsely grind liver in electric blitz chopper.
Mix well toast, minced meat, liver, onions and egg, season with salt, pepper and enough nutmeg. Form meatballs with lightly moistened hands. Fry in sufficient oil over medium heat for 5-6 minutes on each side. 3.
Rinse and clean radishes, leaving a little green. Chop the kitchen herbs and mix them into the potato salad. Bring the meatballs to the table with the radishes as well as the leaf salad.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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