Noodle-curry-salad with mini-hackballs

Name: Noodle-curry-salad with mini-hackballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g frozen peas; 300 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 1 Onion; 300 g mixed minced meat; 9 TABLESPOONS Milk; 3 TABLESPOONS Breadcrumbs; 1 TEASPOON Mustard; 1 egg (size S); 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 1 Mini Romaine lettuce; 1 red pepper; 2 Spring onions; 100 g Salad cream (36 % fat); 300 g Whole milk yoghurt; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Curry Powder

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g frozen peas
300 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
1 Onion
300 g mixed minced meat
9 TABLESPOONS Milk
3 TABLESPOONS Breadcrumbs
1 TEASPOON Mustard
1 egg (size S)
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
1 Mini Romaine lettuce
1 red pepper
2 Spring onions
100 g Salad cream (36 % fat)
300 g Whole milk yoghurt
4 TABLESPOONS Wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Curry Powder

Directions

1
Defrost peas at room temperature. Cook pasta in boiling salted water according to package instructions. For the meatballs, peel onion and cut into fine cubes. Knead minced meat, onion, 3 tablespoons of milk, breadcrumbs, mustard and egg, season with salt and pepper.
2
Form into 16 balls. Heat oil in a pan and fry balls all around for about 5 minutes. Clean, wash and shake the salad dry and cut into strips, except for 4 leaves. Drain the pasta, rinse cold and drain well.
3
Clean, wash and cut the peppers into strips. Clean, wash and thinly slice spring onions. Mix salad cream, yoghurt, 6 tablespoons of milk and vinegar until smooth and season to taste with salt, pepper, sugar and 1 tablespoon of curry.
4
Mix all salad ingredients, arrange in bowls and sprinkle with curry to taste.