Cauliflower-broccoli-curry with pepperfrikadells

Name: Cauliflower-broccoli-curry with pepperfrikadells
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 (approx. 750 g) Cauliflower; 500 g Broccoli; 7-10 Tbsp Salt; 1 Onion; 500 g mixed minced meat 1 egg; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp white pepper; 20 g pickled green peppercorns; 2 TABLESPOONS Oil; 1/4 l Milk; 30 g Butter or margarine; 30 g Flour; 1-11/2 TBSP. spicy curry; 1 TEASPOON Vegetable broth

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 (approx. 750 g) Cauliflower
500 g Broccoli
7-10 Tbsp Salt
1 Onion
500 g mixed minced meat 1 egg
1-2 TEASPOONS medium hot mustard
7-10 Tbsp white pepper
20 g pickled green peppercorns
2 TABLESPOONS Oil
1/4 l Milk
30 g Butter or margarine
30 g Flour
1-11/2 TBSP. spicy curry
1 TEASPOON Vegetable broth

Directions

1
Soak rolls in cold water. Clean and wash the cauliflower and broccoli and divide into florets. Cook in about 3/4 litre of boiling salted water for about 10 minutes. Peel and finely dice the onion.
2
Knead minced meat, squeezed out roll, onion, egg, mustard, salt, pepper and peppercorns. Form 12 small meatballs with moistened hands. Heat oil in a pan and fry the meatballs for 6-8 minutes, turning them over.
3
Drain the vegetables and keep warm. Collect the vegetable water and measure 1/4 liter. Heat 30 g fat in a pot. Sauté flour and 1 tablespoon curry in it. Add milk and vegetable water while stirring, bring to the boil and simmer for about 5 minutes.
4
Season with salt, curry and broth to taste. Arrange vegetables, sauce and meatballs on plates. Serve dusted with curry.