Finely grate the cooked potatoes with a hand grater, put them in a large enough bowl, peel 3 kg of raw potatoes, grate with a food processor (like toilet dough), squeeze firmly in a potato bag until the amount is nice and dry. Mix this together with the grated cooked potatoes, the egg, pepper and salt. Form the dough into small flat meat loaves and fry in a frying pan with clarified butter until just golden on each side (do not over brown).
In a saucepan with water, add the finely chopped bacon and leek to the meat loaves and cook for at least 30 minutes.
To make the sauce a little creamy, simmer repeatedly for 30 minutes.
Put 2 meat loaf dumplings with sauce and a little bit of apple puree on a flat plate, garnish with thin strips of leek and a little bit of fried bacon and onion cubes.
If you press the meat loaves a tiny bit with a fork and then drag them through the bacon and leek sauce, it tastes just a tiny bit better!
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!