Fleischpflanzerl

Boil a kettle

Peel the potatoes and cut them into chunks (approx. 5cm)

Add the potatoes and salt (optional) to a pot of boiling water and boil for 15 min or until you can just pierce them with a fork (finish cooking in step 6)

Meanwhile add the breadcrumbs to a bowl and cover with milk

Peel the onion and chop very finely

Crush the garlic with the side of a knife, peel it and chop finely

Remove the rosemary's leaves and chop finely, discarding the stems

Drain the breadcrumbs and squeeze to get rid of excess liquid

Combine the breadcrumbs, beef mince, tomato paste, oregano, garlic, half the Dijon mustard and a handful of onion to make the patty mix

Crack the egg(s) on top and mix well

Season to your taste with salt and pepper

Make 6 (12) patties of equal size from the mix using your hands, flattening them so they are approx. 2-3cm thick discs

Tip: Wet your hands first to prevent the meat from sticking

Add 1-2 tbsp of butter or oil to a pan on a high heat

Once hot, add the patties and cook for 1 min on each side

Reduce the heat to prevent burning and cook the patties for a further 4-5 min on each side or until they are just cooked through

Set the pan aside for serving

Once the potatoes are done, drain them and cut into quarters

Add 1-2 tbsp of olive oil to a pan on a medium heat

Once the oil is hot, add the potatoes and cook for 10 min or until browned on all sides

Sprinkle with rosemary and season to your taste with salt and pepper

Place the lettuce in a bowl and add 1-2 tbsp of olive oil

Season to your taste with salt and pepper