Potato salad with kidney beans, corn, meatballs and chili

Name: Potato salad with kidney beans, corn, meatballs and chili
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 400 g mixed minced meat; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Milk; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sunflower oil; 1 can(s) (425 ml) Corn with kidney beans; 4 Stem(s) Parsley; 1 red chilli pepper; 1 package (1 kg) Potato salad

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
400 g mixed minced meat
1 egg (size M)
4 TABLESPOONS Breadcrumbs
4 TABLESPOONS Milk
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sunflower oil
1 can(s) (425 ml) Corn with kidney beans
4 Stem(s) Parsley
1 red chilli pepper
1 package (1 kg) Potato salad

Directions

1
Peel and finely dice the onion. Knead minced meat, onion, egg, breadcrumbs, milk, ##mustard## and season with salt and pepper. Form into 16 small meatballs.
2
Heat the oil in a pan and fry the meatballs for about 8 minutes, turning them over. Pour beans and ##corn## into a sieve and rinse with cold water. Wash parsley, shake dry, pluck leaves from the stalks and chop, except for something to garnish.
3
##Chili## wash, clean and cut into fine rings. Carefully mix potato salad, meatballs, corn, kidney beans, parsley and chili rings. Arrange on plates and garnish with parsley.