Peanut meatballs with curry dip

Name: Peanut meatballs with curry dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g salted; 7-10 Tbsp Peanut kernels; 1 medium onion; 300-350 g mixed; 7-10 Tbsp Minced meat; 50 g Low-fat curd; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TABLESPOONS Oil; 300 g Cream-Yoghurt; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp curry, 1 pinch of sugar; 7-10 Tbsp lemon, salad leaves and; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g salted
7-10 Tbsp Peanut kernels
1 medium onion
300-350 g mixed
7-10 Tbsp Minced meat
50 g Low-fat curd
1 Egg
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TABLESPOONS Oil
300 g Cream-Yoghurt
1-2 TABLESPOONS Lemon juice
7-10 Tbsp curry, 1 pinch of sugar
7-10 Tbsp lemon, salad leaves and
7-10 Tbsp Parsley

Directions

1
Chop peanuts. Peel and finely chop the onion. Knead minced meat, onion, curd and egg. Add one half of the nuts to the minced dough and knead in. Season with salt and pepper. Form balls from the minced dough with moistened hands
2
Roll the meatballs in the remaining peanuts all around. Heat the oil in a large pan. Fry the peanut meatballs for about 10 minutes while turning them frequently until crispy brown.
3
Mix yoghurt and lemon juice until smooth. Season to taste with curry, salt, pepper and sugar
4
Arrange meatballs with lemon slices, salad leaves and parsley on a plate. Add the curry dip
5
Drink: dry sherry