Rinse the pumpkin and potatoes. Cut both into cubes. Cook in clear soup for 15 to 20 minutes.
Finely dice onions. Knead together with tartar, curd cheese and capers. Season with salt and pepper. Form the double mass of the above mentioned number of meat loafs.
Heat oil in a coated frying pan. Fry the meatballs for 3 to 4 minutes on each side.
Add milk to the vegetables, let it boil and thicken slightly. Season vegetables with salt, pepper and curry.
Bread units : 2
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