Potato balls to lamb shredded
easy
75 mins
75 mins
Ingredients
- 1 kg floury potatoes
- 7-10 Tbsp Salt
- 75 g streaky smoked bacon
- 1 bunch of parsley
- 1 Onion
- 1 Garlic clove
- 400 g Mushrooms
- 400 g cherry tomatoes
- 400 g Lamb salmon
- 2 Yolks (size M)
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Olive oil
- 1 TABLESPOON Flour
- 400 ml Vegetable broth
- 2 stem(s) Basil
- 7-10 Tbsp Pepper
- baking paper
Directions
- 1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Dice bacon finely. Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
- 2
Peel the onion and cut into strips. Peel the garlic and press it through a garlic press. Clean, clean and halve the mushrooms. Clean, wash and halve the tomatoes. Wash the meat, dab dry and cut into slices.
- 3
Drain the potatoes and press them through a potato ricer. Add parsley, bacon and egg yolks and stir in. Season to taste with salt and nutmeg. Cut the potato dough into hemispheres with an ice-cream scoop (approx. 4 cm Ø) and place them on a baking tray lined with baking paper.
- 4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Heat the oil in a pan and fry the meat for approx. 10 minutes while turning it. After 7 minutes add onion, mushrooms and tomatoes.
- 5
Dust with flour. Add stock, bring to the boil and simmer for about 10 minutes. Wash the basil, dab dry, pluck the leaves from the stalks and cut finely, except for some garnish. Season the shredded meat with basil, salt and pepper.
- 6
Arrange potato balls and shredded meat on plates and garnish with basil.
Nutrition Facts
460 kcal
37 g
19 g
33 g
More Delicious Recipes
