Jerusalem artichoke and wild asparagus meatballs

Ingredients for 4 servings:

• 100 g Jerusalem artichoke
• 100 g wild asparagus
• 100 g potatoes
• ½ onion(s)
• ½ small bunch of flat-leaf parsley
• 20 g flour or cornstarch
• e.g. breadcrumbs
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 1 tbsp peanut oil
• e.g. peanut oil for frying

Instructions

Working time approx. 35 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

vegan

Rinse the wild asparagus and Jerusalem artichokes thoroughly and dry them in a kitchen towel. Peel the potatoes and finely grate them along with the unpeeled Jerusalem artichoke tubers and the onion. Finely chop the wild asparagus and parsley. Combine everything in a bowl with 1 tablespoon of peanut oil, pepper, nutmeg, and salt. Knead the mixture thoroughly, adding the flour and breadcrumbs. Let it rest for 20 minutes, then form 12 flat, palm-sized cakes and roll them in breadcrumbs. Heat the oil in a pan until very hot and fry the cakes on both sides until crispy.