Summary

Ingredients

• 800 g potato (s)
• 1 head cauliflower
• 300 g meat loaf, whole
• 200 g sour cream
• 2 tablespoon mustard, grainy
• 2 tablespoons oil
• some salt and pepper, black, ground
• 1 handful parsley, smooth, chopped, for garnish
• 4 cherry tomato (s)

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Instructions

1. Wash the potatoes and cook in salted boiling water for 20 minutes.
2. Meanwhile, clean the cauliflower, cut into small florets, wash well and drain in a colander. Cook the cauliflower florets in plenty of boiling salted water for about 5 minutes until al dente. Immediately lift from the boiling water with a slotted spoon and allow to drain.
3. For the dip, stir the 200 g sour cream with 2 tablespoons of grainy mustard until smooth and season with salt and pepper. Halve each of the 4 cherry tomatoes and quarter them if necessary.
4. Drain the potatoes, collect them in the colander and rinse briefly with cold water. Peel off the peel with a knife and cut in half.
5. Heat 2 tablespoons of oil in a pan and fry the potatoes all around until golden brown. Cut the Leberkäse into bite-sized cubes. Add cauliflower florets and meat loaf cubes to the fried potatoes and sauté briefly. Season savory with salt and pepper.
6. Divide between 2 plates and put a good dollop of sour cream and mustard dip on each before serving.
7. Arrange the tomato pieces decoratively on the two plates and sprinkle everything with a little fresh, chopped parsley.