Bacon rissoles on Leipzig mixed vegetables

Name: Bacon rissoles on Leipzig mixed vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 Bread rolls from the previous day; 200 g Carrots; 1 glass jar (212 ml/ cut-off 125 g) Chanterelles; 1 glass jar (370 ml/ cut-off 205 g) Asparagus spears; 2 Onions; 40 g Butter or margarine; 3/8 l Vegetable broth (instant); 1 package (300 g) frozen peas; 30 g Flour; 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 250 g mixed minced meat; 1 Egg; 1 TEASPOON medium hot mustard; 1/2 TEASPOON dried thyme; 8 discs Bacon; 1 TABLESPOON Oil; 7-10 Tbsp Parsley; 4 wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 Bread rolls from the previous day
200 g Carrots
1 glass jar (212 ml/ cut-off 125 g) Chanterelles
1 glass jar (370 ml/ cut-off 205 g) Asparagus spears
2 Onions
40 g Butter or margarine
3/8 l Vegetable broth (instant)
1 package (300 g) frozen peas
30 g Flour
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
250 g mixed minced meat
1 Egg
1 TEASPOON medium hot mustard
1/2 TEASPOON dried thyme
8 discs Bacon
1 TABLESPOON Oil
7-10 Tbsp Parsley
4 wooden skewers

Directions

1
Soak rolls in cold water. Clean and wash the carrots and cut them lengthwise into thin slices with a peeler. Cut these diagonally into rhombs. Drain chanterelles and asparagus.
2
Peel and chop the onions. Heat 10 g fat in a pot. Fry 1 onion in it until translucent, add chanterelles, cook for 2-3 minutes and remove. Pour broth into the pot and bring to the boil. Add carrots and cook for about 8 minutes.
3
Add the frozen peas in the last 5 minutes and cook them. Drain the vegetables and collect the broth. Heat the remaining fat in a pot and sauté the flour in it. Pour in milk and 1/4 litre stock while stirring.
4
Bring to the boil and simmer while stirring for about 5 minutes. Season sauce with salt, pepper and lemon juice. Cut asparagus into pieces and add them together with peas. Add carrots and chanterelles to the hot sauce and keep warm.
5
Knead minced meat, squeezed out roll, remaining onion, egg, mustard, salt, pepper and thyme. Form 4 meatballs with moistened hands and wrap them with bacon. Pin them with wooden skewers.
6
Heat the oil in a pan and fry the meatballs for about 10 minutes, turning them over. Arrange vegetables and meatballs on a plate. Serve garnished with parsley. Parsley potatoes taste good with it.