Veal Patties on Fiery Potato Salad

For the veal patties, soak the patties in the milk, squeeze well and chop finely. Remove the skin from the onion, chop into small cubes and sauté in a frying pan in 1 tbsp. oil until translucent. Mix the veal mince with the ribs, egg, mustard and onion cubes and season with marjoram, salt, pepper, garlic and parsley.

With wet hands, form small meatballs and brown on both sides in a frying pan in 2 tbsp. oil at a mild temperature until lightly browned.

Drain on kitchen roll.

For the tomato pesto, remove the skin from the onion and chop into small cubes. Saute in a frying pan over medium heat in a tiny bit of olive oil until soft and cool. Halve the chili pepper, remove the seeds and cut into strips. Chop the tomatoes into coarse pieces and blend with the chili strips, diced onion, garlic, juice of one lemon and the remaining olive oil in a hand blender until smooth.

For the potato salad, cut the melanzani into 5 mm cubes and roast in olive oil in a frying pan over medium heat until crisp, season with salt and season with pepper.

Rinse the potatoes thoroughly and soften them in salted water with the caraway seeds. Drain the water, peel the potatoes while they are as hot as possible, cut them into slices and put them in a large bowl.

Stir the clear soup with sugar, vinegar, mustard and a little bit of salt, pour over the warm potato slices u

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