In a large mixing bowl, stir potatoes, onion, parsley, mustard and herb curd until well blended.
Gradually add ground beef and mix in.
Season to taste. Wet hands and form about 11-12 ‘potato rolls’, roll in flour and place on a large plate.
Heat fat in a 28-cup skillet over medium heat and fry potato rides until nicely browned on both sides, about 10 minutes.
Turn heat down to second-lowest setting and fry again, turning, for about 5 minutes more.
Then arrange on plates and add side dishes. Serve with vegetables or salad – an apple compote was enough for me after a long day at work.
