Buletten-Paul with bubble head

Name: Buletten-Paul with bubble head
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 1 collar Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS frozen peas; 1 small onion; 250 g mixed mince; 2 TABLESPOONS Low-fat curd; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 150 ml Milk; 2 TABLESPOONS Butter; 1 Bed of organic garden cress; 7-10 Tbsp Radishes

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
1 collar Carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS frozen peas
1 small onion
250 g mixed mince
2 TABLESPOONS Low-fat curd
1 TABLESPOON Breadcrumbs
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
150 ml Milk
2 TABLESPOONS Butter
1 Bed of organic garden cress
7-10 Tbsp Radishes

Directions

1
Peel potatoes and carrots and wash them. Put aside four long carrot tips for the noses. Cut everything else into large pieces. Cook both covered in salted water at low heat for about 20 minutes. Cook the peas for about 3 minutes in little salt water and let them drain
2
Peel and chop the onion. Knead it with minced meat, curd and breadcrumbs. Season everything with salt, pepper and paprika. Form from the minced mass with wet hands 8 meatballs. Heat the oil in a coated pan. Fry the meatballs in it from each side for about 4 minutes
3
Drain the potatoes and carrots. Add milk and butter and mash everything with a potato masher into puree. Season with salt and pepper. Rinse the cress and cut it off the bed with scissors
4
Arrange the puree on 4 plates. Place 2 meatballs on each plate for eyes. Sprinkle them with some frying fat. Spread the peas as a mouth on the face. Press the cress as hairs on the head and 1 carrot tip each as nose in. Garnish the meatballs with radish slices