Herb chopped balls on potato salad

Name: Herb chopped balls on potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 300 g frozen peas; 1 collar Radishes; 400 g mixed mince; 400 g Spring quark; 2 tablespoons (20 g) Breadcrumbs; 7-10 Tbsp salt, white pepper; 7-10 Tbsp grated nutmeg; 2-3 TABLESPOONS Mineral water; 2 TABLESPOONS Oil; 1 collar Chives; 150 g Yoghurt Salad Cream; 3-4 Tbsp Vinegar; 7-10 Tbsp Chervil or parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
300 g frozen peas
1 collar Radishes
400 g mixed mince
400 g Spring quark
2 tablespoons (20 g) Breadcrumbs
7-10 Tbsp salt, white pepper
7-10 Tbsp grated nutmeg
2-3 TABLESPOONS Mineral water
2 TABLESPOONS Oil
1 collar Chives
150 g Yoghurt Salad Cream
3-4 Tbsp Vinegar
7-10 Tbsp Chervil or parsley

Directions

1
Wash the potatoes and place in water for about 20 minutes
2
cooking. Then quench, peel and let it cool down. Defrost the peas. Clean, wash and cut the radishes into pieces
3
Knead minced meat, 100 g spring quark, breadcrumbs, salt, pepper, a little nutmeg and mineral water. Form approx. 24 small balls from it. Fry them in hot oil all around for about 5 minutes until brown. Let cool down
4
Wash the chives and cut into fine rolls. Mix with 300 g quark, salad cream and vinegar. Season to taste with salt and pepper
5
Cut the potatoes into slices. Mix with peas, radishes and sauce. Leave to stand for about 30 minutes. Season salad again. Serve with meatballs and garnish with chervil