Green potato salad with cordon bleu meatballs

Name: Green potato salad with cordon bleu meatballs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 250 g green beans; 7-10 Tbsp Salt; 200 g cherry tomatoes; 1 collar Parsley; 1 collar Dill; 8 Stem(s) Basil and mint; 100 g Fresh cream; 25 g + 2 tsp Dijon mustard; 5 TABLESPOONS Olive oil; 30 g Honey; 4-5 Tbsp Milk; 7-10 Tbsp grated rind of 1/2 organic lemon; 3-4 Tbsp Lemon juice; 2 discs Toast bread (approx. 25 g each); 1 Onion; 1 (approx. 75 g) thick slice of gouda cheese; 1 (approx. 75 g) thick slice of cooked ham; 600 g mixed minced meat; 1 egg (size M); 25 g clarified butter; 75 g Spring onions

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
250 g green beans
7-10 Tbsp Salt
200 g cherry tomatoes
1 collar Parsley
1 collar Dill
8 Stem(s) Basil and mint
100 g Fresh cream
25 g + 2 tsp Dijon mustard
5 TABLESPOONS Olive oil
30 g Honey
4-5 Tbsp Milk
7-10 Tbsp grated rind of 1/2 organic lemon
3-4 Tbsp Lemon juice
2 discs Toast bread (approx. 25 g each)
1 Onion
1 (approx. 75 g) thick slice of gouda cheese
1 (approx. 75 g) thick slice of cooked ham
600 g mixed minced meat
1 egg (size M)
25 g clarified butter
75 g Spring onions

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, quench, peel potatoes and, depending on size, cut into quarters or pieces. Leave to cool. Clean and wash the beans, cut them into pieces of about 3 cm length.
2
Cover and cook in boiling salted water for 6-8 minutes, drain, quench and drain well.
3
Wash, clean and halve the cherry tomatoes. For the dressing, wash parsley and dill, shake dry and chop. Wash the basil and mint, shake dry, pluck the leaves from the stalks, put about half of the leaves aside.
4
Chop the remaining leaves. Mix chopped herbs, crème fraîche, 25 g mustard, oil, honey, milk, lemon peel and juice. Season to taste with salt and pepper. Mix potatoes, herb leaves, except some for garnishing, beans, tomatoes and dressing.
5
Leave to steep for about 30 minutes.
6
In the meantime, soak bread in water for the meatballs. Peel and finely dice the onion. Finely dice cheese and ham and mix. Knead minced meat, onion, 2 tsp. mustard, pressed bread, egg, 1 1/2 tsp. salt and 1 1/2 tsp. pepper well.
7
Eighths of chopping mass. Press each eighth in the moistened palm of your hand to form a flat cake. Place about 1/8 of the cheese-ham mixture in the middle of each. Press them upwards and form a meatball.
8
Heat clarified butter in a pan and fry the meatballs in portions on each side for about 4 minutes. Meanwhile clean and wash the spring onions and cut them into fine rings. Arrange salad and meatballs on a plate, sprinkle with spring onions.
9
Garnish with remaining herbs.