Carrot minced meatballs with mashed potatoes
easy
25 mins
25 mins
Ingredients
- 750 g Carrots
- 2 Onions
- 500 g Minced beef
- 1 Egg
- 50 g Breadcrumbs
- 1 package (25 g) deep-frozen 8-herb mixture
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6 TABLESPOONS Oil
- 1/4 l Milk
- 25 g Butter
- 1 Package
- 7-10 Tbsp Flake Puree
- 3 TABLESPOONS Lemon juice
- 1 TEASPOON Sugar
- 7-10 Tbsp Parsley leaves for
- 7-10 Tbsp Garnish
Directions
- 1
Clean, wash and roughly grate the carrots. Peel onions and cut into thin rings. Knead minced meat, egg, breadcrumbs, half of the grated carrot and frozen herbs. Season with salt and pepper.
- 2
Form 8 small meatballs from the minced dough. Heat 2 tablespoons of oil in a pan. Fry the meatballs for about 5 minutes on each side. Add the onion rings to the pan after 5 minutes. Bring 1/2 litre water and 1 teaspoon salt to the boil.
- 3
Remove the pot from the hotplate. Add milk and butter. Stir in the puree powder and let it swell for about 1 minute. In the meantime, mix lemon juice, sugar and 1 pinch of salt, add the remaining oil.
- 4
Mix the marinade with the remaining grated carrots and herbs. Stir the mashed potatoes well again and arrange on plates with the meatballs and raw carrots. Spread onion rings over the puree and serve garnished with the parsley leaves.
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