Corn meatballs with mashed potatoes, onion rings and tomato salad

Name: Corn meatballs with mashed potatoes, onion rings and tomato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Vegetable maize; 500 g mixed minced meat; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON Sweet peppers; 4 TABLESPOONS Olive oil; 2 Onions; 20 g Butter or margarine; 100 g Potato puree powder with milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp flat leaf parsley; 2 TABLESPOONS White wine vinegar; 500 g Tomatoes

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Vegetable maize
500 g mixed minced meat
1 egg (size M)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON Sweet peppers
4 TABLESPOONS Olive oil
2 Onions
20 g Butter or margarine
100 g Potato puree powder with milk
7-10 Tbsp grated nutmeg
7-10 Tbsp flat leaf parsley
2 TABLESPOONS White wine vinegar
500 g Tomatoes

Directions

1
Drain the corn. Mix minced meat, egg, breadcrumbs and corn. Season with salt, pepper and paprika. Form 8 small, flat meatballs from the minced meat mixture. Heat 2 tablespoons of oil in a pan.
2
Fry the meatballs on each side for about 5 minutes. Peel onion and cut into fine rings. Save 1/2 onion for the salad. Add onion rings to the meatballs after about 6 minutes and fry until golden brown.
3
Bring 750 ml water to the boil, add butter. Put potato powder in a bowl and add hot water while stirring. Season with salt, pepper and nutmeg. Wash parsley, dab dry and chop finely.
4
Finely dice the remaining onion. Mix vinegar, remaining oil, diced onion and parsley. Season to taste with salt and pepper. Wash tomatoes, remove stalk and cut tomatoes into eighths. Place in a bowl and mix with the vinaigrette.
5
Dress everything.