Potato cakes with meatballs and broccoli

Name: potato cakes with meatballs and broccoli
Total time: 30 min
Yield: 4
Ingredients: 750 gram sticking potato; 500 gram minced beef; 500 gram half to half minced; 4 egg; bread crumbs; 3 tablespoon creme fraiche; curry powder; 1 tablespoon flour; 6 tablespoon sunflower oil; 6 tablespoon peanut oil; 200 milliliters cooking cream; 2 tablespoon fresh parsley; 500 gram Broccoli

Ingredients

Directions

Grate the potatoes coarsely. Let them drain into a clean cloth or sieve. Press out as much moisture as possible.
Mix the minced beef with salt, pepper, 1 egg and breadcrumbs. Shape small balls.
Beat the other eggs with salt, pepper and crème fraîche. Put in the curry powder, flour and potato grater. Shape 4 potato cakes. Fry in 4 tablespoons oil on both sides until golden brown.
Meanwhile, fry the meatballs around brown in the rest of the oil, add a dash of water and cook for ten minutes.
Remove the meatballs from the pan, add the cooking cream to the shortening, stir in the parsley and boil slightly. Add salt and pepper and the meatballs.
Cook the broccoli in 8 minutes until al dente. Serve the potato cakes and the meatballs in the sauce with the broccoli.