Meatballs with hash browns and cranberry chutney

Preparation

• 1
  Rinse the parsley, pat dry and chop finely. Mix the minced meat, Cologne flakes, eggs, parsley, milk and honey well. Season with salt and pepper and form meatballs. Heat 2 tablespoons of Mazola® and fry the meatballs all over for about 8 minutes over medium heat.
• 2
  For the chutney, peel and dice the onions. Remove the seeds from the chili and chop finely. Peel, quarter, core and dice the apples. Heat honey in a pot. Add onions, chili, apples, cologne flakes, vinegar and apple juice and cook over medium heat for 15-20 minutes, stirring. Mix in the cranberries and bring to the boil again, season with salt and pepper.
• 3
  Peel the potatoes and place them in a bowl of water to prevent discoloration. Peel the onion and cut it into fine strips. Then grate the potatoes coarsely. Place the grated potatoes in a tea towel and wring out vigorously.
• 4
  Season the squeezed potatoes, onions and Cologne flakes with spices. In a hot (medium heat) pan, fry the rösti in the remaining Mazola® on both sides. Drain the rösti briefly on a kitchen towel and serve with the meatballs and chutney.