John Myers
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Ingredients
Coriander rolls: (Makes approx. 17 - 18 pieces!)
- 900 g 850 - 900 g mixed minced meat (pork and beef)
- 4 Onions approx. 200 g
- 1 piece Ginger approx. 20 g
- 2 Stale rolls
- 1 Egg
- 2 tbsp Rubbed oregano
- 1 tsp Salt
- 0,5 bunch Fresh coriander
- 1 Cup Peanut oil
Celery and potato mash: (For 6 people!)
- 1 kg Potatoes
- 0,5 Celery (cleaned approx. 500 g)
- 1 tsp Salt
- 2 tbsp Butter
- 50 ml Cooking cream
- 2 big pinches of salt
- 1 big pinch of nutmeg
Peas with carrots:
- 1 Can Young peas with carrots (400 g)
- 1 tbsp Butter
Serve:
- 4 Coriander stems / leaves
Instructions
Coriander rolls:
- Peel and dice the onions. Peel and finely dice the ginger. Wash the coriander, shake dry and cut / chop. Soak the rolls in warm water and squeeze them out well. Put all ingredients (mixed minced meat, onion cubes, ginger cubes, squeezed rolls, 1 egg, oregano, salt and fresh chopped coriander) in a large bowl, mix well, shape meatballs (approx. 17 to 18 pieces) and place in a pan Fry with peanut oil until golden-yellow.
Celery and potato mash:
- Peel, wash and roughly dice the potatoes. Peel / clean the celery and roughly dice. Boil the potato and celery cubes in a saucepan with salted water (1 teaspoon) for about 25 minutes, drain, add butter (2 tablespoons) and cooking cream (50 ml) and work through well with the potato masher. Season with salt (2 big pinches) and nutmeg (1 big pinch) / season to taste.
Peas and carrots:
- Put butter (1 tbsp) in the meatball pan and heat / stir-fry the peas with carrots in it.
Serve:
- Serve coriander buns with celery-mashed potatoes and peas with carrots, garnished with coriander.
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 13.1gProtein: 1.6gFat: 14.2g
