For the roast loaves, first briefly soak the bread with milk.
Sauté onion cubes in a pan with butter until light.
Press the potatoes through the potato cradle or press. Squeeze the bread and mince with the meat.
Mix all ingredients and season only a little, since the meat is usually already well seasoned.
Form equal-sized loafs from the mixture and roll in breadcrumbs.
Heat oil in a frying pan, preferably coated, and fry the loaves on both sides until light brown or fry the loaves in oil.
Bake the loaves in a preheated oven (mini oven) until done.
Preparation Tip:
Process the mixture immediately, as it will lose its binding if left to stand too long. If necessary, consolidate the roast loaves with breadcrumbs.