Quark meatball face on carrot-potato puree

Name: Quark meatball face on carrot-potato puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 250 g Carrots; 7-10 Tbsp Salt; 1 heaped tablespoons of frozen peas; 1 small onion; 250 g mixed minced meat; 2 TABLESPOONS Low-fat curd; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 125 ml Milk; 25 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1 Beet Cress; 7-10 Tbsp Carrot tops and radish slices

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
250 g Carrots
7-10 Tbsp Salt
1 heaped tablespoons of frozen peas
1 small onion
250 g mixed minced meat
2 TABLESPOONS Low-fat curd
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
125 ml Milk
25 g Butter or margarine
7-10 Tbsp grated nutmeg
1 Beet Cress
7-10 Tbsp Carrot tops and radish slices

Directions

1
Peel, wash and halve the potatoes. Clean, wash and cut carrots into large pieces. Put potatoes and carrots in salted water, bring to the boil, cover and cook for about 25 minutes.
2
In the meantime, thaw the peas at room temperature. Peel onion and dice very finely. Knead minced meat, curd and onion. Season well with salt, pepper and paprika. Form 12 small meatballs from the minced meat mixture.
3
Heat the oil in a pan and fry the meatballs on each side for about 3 minutes at medium heat. In the meantime heat milk and fat in a small pan. Drain the potatoes, mash them with a potato masher and add the milk bit by bit.
4
Season to taste with nutmeg and salt. Cut cress from the bed. Put carrot-potatoe puree on 4 plates, 2 meatballs on each plate as eyes. Drizzle with some frying fat. Spread peas as mouth on top.
5
Place cress as hair on top and garnish with carrots as nose and radish slices. Add the remaining meatballs.