Vegetable Mettballs

Name: Vegetable Mettballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Stem(s) Parsley; 1 collar Chives; 100 g Cornichons; 200 g Salad cream (16 % fat); 600 g waxy potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Sunflower oil; 150 g Celeriac; 200 g Carrots; 150 g Leeks (leek); 600 g Pork sausage; 1 TABLESPOON coarse mustard; 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Stem(s) Parsley
1 collar Chives
100 g Cornichons
200 g Salad cream (16 % fat)
600 g waxy potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Sunflower oil
150 g Celeriac
200 g Carrots
150 g Leeks (leek)
600 g Pork sausage
1 TABLESPOON coarse mustard
7-10 Tbsp Oil

Directions

1
Wash the parsley, dab dry, pluck the leaves from the stalks and chop them, except for a little to garnish. Wash chives, shake dry and cut into fine rolls except for a little bit for garnishing.
2
Cut the gherkins into cubes. Mix salad cream, cucumber cubes, parsley and chives. Wash the potatoes and cut into slices. Spread on an oiled baking tray, season with salt and pepper and sprinkle with 2 tablespoons of oil.
3
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Peel celeriac and carrots. Put some carrot aside. Cut celery and rest of carrots into fine cubes.
4
Clean, wash and finely dice the leek. Heat 1 tablespoon of oil and fry the diced vegetables for about 3 minutes, turning them over. Knead the ground pork, vegetable cubes and mustard. Form 12 flat meatballs and after 15 minutes spread them on the baking tray.
5
Arrange potato wedges, meatballs and remoulade on plates and garnish with chives and carrot pieces.