Meat Lamb with Mashed Potatoes

First prepare the meatballs. Cut the onion and garlic into small cubes. Heat the oil in a pan and fry the onion and garlic until hot.

Soak bread rolls in milk for about 10 minutes, then squeeze well. Mix minced meat, mustard, onion, garlic, rolls and eggs well.

Season with marjoram, parsley, salt and pepper and knead by hand to a compact mass. Form small loaves and roll the loaves in breadcrumbs, prick lightly on both sides with a fork and deep-fry in hot fat until golden brown on both sides.

The pricking of the meat loafs with the fork causes air to escape and thus it does not splash so much during frying.

For the mashed potatoes, peel and coarsely chop the potatoes. Boil potatoes in water until soft, about 20 minutes. Strain the potatoes and mash well with a potato masher.

Add butter and milk and heat again over low heat, stirring constantly so that the butter melts. Season with salt, pepper and nutmeg.

Arrange the meat lobs with the mashed potatoes and serve.

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