Dutch spring stamppot with minced meatballs

Ingredients for 4 servings:

• 1 kg sweet potatoes
• 750 g peas, frozen
• 100 ml milk
• 100 g lettuce
• 15 g mint
• salt and pepper
• 2 tbsp butter
• 4 Frikadelle(n) (minced meatballs)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with sweet potatoes and peas

Thaw the peas and place them in a colander. Peel the sweet potatoes and cut them into pieces of about 3 cm. Boil the sweet potatoes in sufficient water for about 10 minutes. Then, pour the cooking water from the sweet potatoes over the colander with the peas. Heat the milk in a saucepan. Add the sweet potatoes and mash them with a masher until smooth. Add the peas and chopped lettuce and season the mashed potatoes with salt and pepper. Finally, add the chopped mint. Meanwhile, heat the butter in a pan and sear the meat for 3 minutes on each side. Season with pepper at the end. Serve the dish by placing the minced meat patties on the mashed potatoes. Finally, garnish the patties with some mint for decoration.