Fiery peanut meatballs with mango salad

Name: Fiery peanut meatballs with mango salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Spring onions; 75 g roasted peanut kernels; 750 g Turkey minced meat; 2-3 TEASPOONS red curry paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7 TABLESPOONS Oil; 2 Federation Rocket; 1–2 red peppers; 1 ripe mango; 2 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS Orange juice; 1 TEASPOON Honey; 1 TEASPOON Mustard

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Spring onions
75 g roasted peanut kernels
750 g Turkey minced meat
2-3 TEASPOONS red curry paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7 TABLESPOONS Oil
2 Federation Rocket
1–2 red peppers
1 ripe mango
2 TABLESPOONS light balsamic vinegar
2 TABLESPOONS Orange juice
1 TEASPOON Honey
1 TEASPOON Mustard

Directions

1
Clean and wash spring onions, cut them into rings and chop them roughly. Chop peanuts. Knead the minced meat, spring onions, 2/3 peanuts and curry paste, season with about 1 tsp salt and about 1/2 tsp pepper. Form approx. 12 small meatballs from the minced mass. Heat 2 tablespoons of oil in a frying pan. Fry the meatballs for 8-10 minutes, turning them over
2
Clean, wash and drain the rocket. Peppers clean, wash and cut into strips. Cut the mango pulp from the stone, peel it and cut it into slices or bite-sized pieces
3
Mix vinegar with orange juice, honey and mustard, season with salt and pepper, fold in 5 tablespoons of oil. Mix vinaigrette with paprika, rocket and mango. Arrange meatballs and salad on plates, sprinkle with remaining peanuts