Thai meatballs with Coleslaw in a salad leaf
very easy
60 mins
60 mins
Ingredients
- 600 g White cabbage
- 200 g Carrots
- 1 Pot of coriander
- 1⁄2 Pot of basil
- 1⁄4 Pot Mint
- 1 collar Spring onions
- 4 TABLESPOONS Yoghurt salad cream
- 5-6 Tbsp Fruit vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Organic Lime
- 3 TABLESPOONS Panko (Japanese breadcrumbs; alternatively breadcrumbs)
- 1 TABLESPOON Fish and Sriraha sauce (Asian shop)
- 1 Garlic clove
- 1 piece(s) (approx. 20 g) Ginger
- 500 g Ground pork
- 1 Egg (Gr. M)
- 2 TABLESPOONS Oil
- 1 small romaine lettuce
- 4 TABLESPOONS Chilli sauce for chicken
Directions
- 1
For the Coleslaw cabbage clean, wash and cut into wide slices, then cut into thin strips from the stalk. Peel and wash the carrots and slice or cut them into fine sticks. Wash herbs, shake dry, pluck off leaves and chop.
- 2
Clean and wash spring onions and cut into fine rings. Mix half the spring onions and the remaining prepared ingredients. Mix salad cream and vinegar, season with salt and pepper. Mix with the salad.
- 3
Wash the lime in hot water, dry and grate the peel thinly. Halve the fruit, squeeze 1 half. Mix Panko, lime juice, fish sauce and Sriracha. Peel garlic and ginger, chop very finely.
- 4
Knead minced meat, pancemeat, egg, remaining spring onions, garlic, ginger, lime zest and 1⁄2 tsp. salt. Form approx. 24 meatballs.
- 5
Fry the meatballs in hot oil for about 4 minutes on each side. In the meantime, clean the salad, remove 16 leaves from the stalk (use the rest elsewhere), wash and shake dry. Take the meatballs out of the pan and roll them in chilli sauce.
- 6
Place 2 lettuce leaves inside each other, fill with some Coleslaw and 3 meatballs each. Add the rest of Coleslaw.
Nutrition Facts
540 kcal
22 g
35 g
31 g
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