Summary

Ingredients

• 300 g veal
• 1 dl oil
• 1 onion (s), finely chopped
• 1 tablespoon parsley, chopped
• 2 cloves garlic
• 4 medium potato (s)
• 6 egg (s)
• 50 g breadcrumbs
• 2 egg (s), hard-boiled
• 200 g cheese (Emmentaler)
• 1 pinch turmeric
• salt and pepper

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Instructions

1. Cut the meat into small cubes, season with salt, pepper and fry in oil with the onion. Extinguish with water and cook for approx. 45 minutes.
2. In the meantime, peel, wash and dice the potatoes, peel and mash the garlic cloves, add both to the pot and cook for about 15 minutes. Monitor the liquid so that there is little stock left at the end of the cooking time.
3. Beat the eggs in a bowl, chop the hard-boiled eggs and add them, mix well with the breadcrumbs, grated cheese, chopped parsley, salt, pepper and turmeric and carefully fold into the meat. Put the mixture in a greased oven dish and cook in the preheated oven over medium heat for about 30 minutes.