Potato cakes with meatballs and broccoli

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.