• Boil a large pot of salted water for the potatoes.
• Halve the baby potatoes (quarter larger potatoes).
• When boiling, add the potatoes to the water, lower the heat to medium and cook until fork-tender, 15-20 mins.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve, peel and grate the onion.
• In a large bowl, combine mince, breadcrumbs, grated onion, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
• Season with pepper and mix together with by hand. Roll into evenly-sized frikadeller (4 per person).

• Place a pan over medium-high heat with a drizzle of oil.
• Fry frikadeller, turning regularly, for 12-15 min, or until browned and cooked through. Once browned, reduce the heat to medium.
• Set aside on a plate. IMPORTANT: Frikadeller are cooked when no longer pink in the middle.

• Trim and quarter the radish. Trim and roughly chop the salad leaves.
• Cut the tomato into 2cm chunks.
• Finely chop the tarragon.
• Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

• In a medium bowl, add tomato, salad leaves, radishes, carrot, oil, salt and a pinch of pepper. Toss to combine.
• In another large bowl, combine creme fraiche, mayo, tarragon, salt and a pinch of pepper.
• Stir through the cooked potatoes. 

• Divide your frikadeller between plates.
• Serve salads alongside.