Bacon rissoles on mozzarella salad

Name: Bacon rissoles on mozzarella salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 700 g Poultry minced meat; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 2 TABLESPOONS coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Stalk leek (leek); 10 discs (15 g each) Bacon; 3 TABLESPOONS Sunflower oil; 2 Organic lemons; 2 TABLESPOONS liquid honey; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sugar; 40 g Purslane; 375 g Mozzarella cheese; 7-10 Tbsp coarse pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

700 g Poultry minced meat
2 TABLESPOONS Breadcrumbs
1 egg (size M)
2 TABLESPOONS coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Stalk leek (leek)
10 discs (15 g each) Bacon
3 TABLESPOONS Sunflower oil
2 Organic lemons
2 TABLESPOONS liquid honey
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sugar
40 g Purslane
375 g Mozzarella cheese
7-10 Tbsp coarse pepper

Directions

1
Mix minced meat, breadcrumbs, egg and coarse mustard, season with salt and pepper and form into about 20 small meatballs. Wash and clean the leek and cut it into thirds lengthwise. Blanch in boiling salted water for about 1 minute.
2
Cut the bacon in half lengthwise. Wrap the meatballs first with the leek and then with the bacon. Heat the oil in a pan and fry the meatballs in portions for about 5 minutes, turning them over.
3
Rinse organic lemons with hot water, grate them dry and peel them in zests. Halve the lemons, squeeze the juice. Mix lemon juice, honey and vinegar, season to taste with salt, pepper and sugar. Wash purslane and shake dry.
4
Roughly pluck mozzarella and arrange on plates, arrange meatballs on top. Spread purslane and lemon zests over it, drizzle with vinaigrette and sprinkle with coarse pepper.