Bacon rissoles with sweet potato puree and fried onions

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the puree: Peel, wash and roughly dice the whole potatoes and cook in salted water for about 20 minutes.

2. 2

   For the meatballs: Soak the rolls in cold water. Peel and chop 1 onion. Wash and chop the parsley. Squeeze the rolls well. Knead with minced meat, diced onion, egg, mustard, parsley and 1 tsp. salt and pepper each. Form 8 meatballs from the minced meat mixture. Wrap 1 slice of bacon around each meatball. Heat 2 tablespoons of oil in a frying pan. Fry the meatballs for 6-8 minutes on each side.

3. 3

   For the fried onions: Peel 2 onions, cut them into rings and turn them in flour. Heat 7-8 tablespoons of oil in a small pot and fry the onion rings in it for about 5 minutes until golden brown. Take them out, let them drip off on kitchen paper and season with salt.

4. 4

   For the puree: Drain the potatoes, add 2 tablespoons of olive oil and mash everything finely. Season the puree with salt and nutmeg. Arrange the meatballs with the puree and roasted onions. Drizzle roasting mixture over the meatballs.

Nutrition Facts

KCAL
820 kcal

CARBS
51 g

FATS
50 g

PROTEINS
36 g