Bacon rissoles with thick bean-carrot-vegetables
easy
50 mins
50 mins
Ingredients
- 750 g broad beans
- 7-10 Tbsp Salt
- 400 g Carrots
- 1 (approx. 60 g) Bread rolls from the previous day
- 1 (approx. 50 g) Onion
- 500 g mixed minced meat
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TEASPOONS medium hot mustard
- 8 discs (10 g each) Breakfast bacon (Bacon)
- 1-2 TABLESPOONS Oil
- 20 g Butter or margarine
- 20 g Flour
- 1/4 l Vegetable broth (instant)
- 125 g Whipped cream
- 1/2 bunch Thyme
- 7-10 Tbsp flat parsley and thyme
Directions
- 1
Peel and wash the beans and cook them in boiling salted water for 20-25 minutes. Peel, wash and slice the carrots and add them to the beans 10 minutes before the end of the cooking time. Soak rolls in water.
- 2
Peel and finely chop the onion. Squeeze out the bread roll well and knead well in a bowl together with minced meat, egg and onion. Season with salt, pepper and mustard. Form 8 meatballs and wrap each with a slice of bacon.
- 3
Heat the oil in a pan and fry the meatballs all around for 12-15 minutes at medium heat. Heat the butter in a pan. Dust with flour and let it sweat on. Deglaze with stock and cream and bring to the boil.
- 4
Season to taste with salt and pepper. Wash the thyme, dab dry and chop finely. Add to the sauce and stir in. Drain the vegetables on a sieve. Arrange bacon meatballs, vegetables and sauce on a plate.
- 5
Garnish as desired with parsley and thyme and serve.
Nutrition Facts
710 kcal
22 g
52 g
37 g
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