Hack diet with salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in boiling salted water for about 20 minutes. In the meantime, wash the dill, dab dry and put some flags aside for garnishing. Finely chop the remaining dill. Wash parsley, dab dry and chop finely. Knead the minced dill, quark, onion with garlic, half of the dill and the parsley with the dough hook of the hand mixer.

2. 2

   Season with salt, pepper and paprika. Form minced meat into 4 meatballs. Heat 1 1/2 tablespoons of oil in a pan, fry the meatballs on each side for 3-4 minutes. Keep the meatballs warm. Drain the potatoes and peel off the skin. Fry the potatoes in the frying fat of the meatballs until golden brown, season with salt and pepper and keep warm. Wash the cucumber thoroughly and cut into slices. Clean, wash and slice the tomatoes. Mix corn, tomato and cucumber. Beat the remaining oil into the vinegar, season with salt and pepper and stir in the remaining dill.

3. 3

   Fry the potatoes in the frying fat of the meatballs until golden brown, season with salt and pepper and keep warm. Wash the cucumber thoroughly and cut into slices. Clean, wash and slice the tomatoes. Mix corn, tomato and cucumber. Beat the remaining oil into the vinegar, season with salt and pepper and stir in the remaining dill. Pour the marinade over the salad. Arrange the meatballs, potatoes and salad in portions on plates and garnish with the dill flags

4. 4

   Preparation time approx. 40 minutes

Nutrition Facts

KCAL
380 kcal

CARBS
26 g

FATS
18 g

PROTEINS
22 g