Meatballs on potato and carrot puree

Name: Meatballs on potato and carrot puree
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g peeled potatoes; 200 g peeled carrots; 7-10 Tbsp Salt; 1 small peeled onion; 75 g Tatar (beefsteak mince); 1 TEASPOON Low-fat curd; 7-10 Tbsp Mustard; 7-10 Tbsp white pepper; 1/2 tsp (3 g) Oil; 6 tablespoons (60 ml) low-fat milk; 2-3 stem(s) Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g peeled potatoes
200 g peeled carrots
7-10 Tbsp Salt
1 small peeled onion
75 g Tatar (beefsteak mince)
1 TEASPOON Low-fat curd
7-10 Tbsp Mustard
7-10 Tbsp white pepper
1/2 tsp (3 g) Oil
6 tablespoons (60 ml) low-fat milk
2-3 stem(s) Parsley

Directions

1
Wash the potatoes and carrots and dice them roughly. Cover both and cook in a little salted water for about 20 minutes
2
Cut half the onion into rings, the rest into fine cubes. Knead tartar, curd, diced onion and mustard. Season with salt and pepper. Form 2 meatballs from the minced meat mixture
3
Heat the oil in a coated pan. Fry the meatballs in it for about 5 minutes on each side. Fry the onion rings for approx. 5 minutes while turning them
4
Drain the potatoes and carrots. Add milk and crush everything coarsely. Season to taste. Wash parsley and chop finely. Arrange everything, sprinkle with parsley