Peanut balls with curry yoghurt dip

Name: Peanut balls with curry yoghurt dip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g salted peanuts; 1 Onion; 300 g mixed minced meat; 50 g Low-fat curd; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 300 g Whole milk yoghurt; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Curry; 7-10 Tbsp slices of lemon, some leaves of Lollo bianco and some parsley leaves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g salted peanuts
1 Onion
300 g mixed minced meat
50 g Low-fat curd
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
300 g Whole milk yoghurt
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Curry
7-10 Tbsp slices of lemon, some leaves of Lollo bianco and some parsley leaves

Directions

1
Chop peanuts. Peel and finely chop the onion. Knead minced onion, curd and egg. Add one half of the nuts to the dough and knead in. Season with salt and pepper. Form small balls from the mixture and roll them in the remaining nuts.
2
Fry the balls in hot oil all around for about 10 minutes. Mix yoghurt and lemon juice. Season to taste with curry, salt and pepper. Arrange peanut balls with lemon slices, lettuce leaves and parsley. Add curry dip