Pea, lime and mint puree with meatballs

Name: Pea, lime and mint puree with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg frozen peas; 2 Onions; 600 g mixed minced meat; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 2 TEASPOONS coarse mustard; 1 TEASPOON Sambal Oelek; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 1 TABLESPOON Butter; 200 ml Vegetable broth (instant); 6 Stem(s) Peppermint; 4 TABLESPOONS Lime juice; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg frozen peas
2 Onions
600 g mixed minced meat
1 egg (size M)
4 TABLESPOONS Breadcrumbs
2 TEASPOONS coarse mustard
1 TEASPOON Sambal Oelek
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
1 TABLESPOON Butter
200 ml Vegetable broth (instant)
6 Stem(s) Peppermint
4 TABLESPOONS Lime juice
7-10 Tbsp Pepper

Directions

1
Defrost peas at room temperature. Peel onions and cut into cubes. Knead minced meat, half onion cubes, egg, breadcrumbs, mustard and sambal oelek. Season with salt. Form minced meat into 12 rolls.
2
Heat the oil in a large frying pan. Fry the minced meat rolls over medium heat for about 8 minutes while turning. In the meantime melt butter. Sauté the remaining onion for about 6 minutes until translucent. Add peas after 3 minutes.
3
Pour in the stock and cook for another 5 minutes. Wash the mint, shake dry and, except for something to garnish, pluck leaves from the stalks and chop them. Pour the peas into a sieve, collecting the stock.
4
Add lime juice, mint and 5 tablespoons of vegetable stock to the peas. Puree with a blender. Season to taste with salt and pepper. Arrange puree and minced rolls on plates and garnish with mint.