Green potato balls with mushroom sauce

Ingredients for 4 servings:

• 800 g potatoes, floury
• 200 g spinach
• 120 g onion(s)
• 30 g butter
• 140 g sheep’s cheese
• 2 small eggs
• 60 g chervil
• 1 garlic clove(s)
• 2 tsp herbal salt
• nutmeg
• Pepper, freshly grated, black
• 2 tbsp hazelnuts, roughly chopped
• Coconut oil, unhydrogenated, for the baking sheet
• 300 g mushrooms (chanterelles)
• 3 tsp lemon juice
• 150 g onion(s)
• 40 g butter
• 20 g green spelt, finely ground
• 4 tsp broth (porcini mushroom broth)
• 100 g cream
• 2 tbsp parsley, finely chopped
• Pepper, freshly ground
• Sea salt
• 4 tsp sherry, dry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

You can prepare the potato balls well in advance so that they only need to be put in the oven. For 24-26 balls: Boil the potatoes in a little water until just tender. Meanwhile, wash and roughly chop the spinach. Dice the onions and fry in 20g butter until translucent. Add the spinach, cover, and sauté until it collapses. Finely mash the feta cheese with a fork and mix with the eggs. Preheat the oven to 200°C (400°F). Peel the potatoes and coarsely grate them. Add the spinach, cheese, and herbs. Season with salt, nutmeg, and pepper. Using a wet ice cream scoop, place the balls on a greased baking sheet. Sprinkle with nuts and dots of butter. Bake the potato balls in the middle of the oven until golden yellow, then grind over a little pepper. For the mushroom sauce: Briefly wash and trim the chanterelles. Set aside 3-4 small mushrooms. Finely chop the remaining mushrooms and toss with the lemon juice. Finely dice the onions and sauté in the butter. Then fry the mushrooms for 2-3 minutes. Mix the spelt flour with 1/4 liter of water. Add to the mushrooms and cook over low heat for about three minutes, stirring continuously. Stir the porcini mushroom broth, cream, and parsley into the sauce. Season to taste with pepper, sherry, and salt, if desired. Slice the remaining mushrooms and sprinkle them into the sauce.