Contents
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Ingredients
- 0,5 Old Bun
- 2 Spring onions
- 200 g Minced meat
- 2 tsp Chili Sauce (Sambal Oelek)
- 1 Egg yolk
- Salt and pepper
- 1 Shallot
- 15 g Ginger
- 2 tbsp Rapeseed oil
- 300 g Carrots
- 100 g Lentils red
- 1 Papaya fresh
- 8 Stems Parsley
- 1 tbsp Lime juice
Instructions
- Crumble the 1/2 roll and place in a bowl. Clean the spring onions, cut in half lengthways and cut the white and light greens into fine slices. Add spring onions, minced meat, egg yolk and 1 teaspoon sambal oelek and knead thoroughly. Season well with salt and pepper. Shape the mixture into 10 small meatballs with lightly oiled hands and chill.
- Peel the shallot into small cubes. Peel the ginger and dice finely. Heat 1 tablespoon of oil in a saucepan and simmer shallots and ginger in it over medium heat until soft.
- Peel the carrots, cut in half lengthways and, depending on the size, halve or quarter lengthways again. Cut the carrots into small cubes and add to the pan with the lentils. Stir briefly and deglaze with 500 ml water. Cover and cook for 10-15 minutes until the carrots and lentils are soft. Season the stew with the remaining sambal oil, salt and pepper.
- In the meantime, peel the papaya, cut in half and remove the stones. Cut the pulp into slices. First cut the slices into strips about 1/2 cm thick, then cut into cubes. Pluck the parsley leaves from the stems and chop. Mix the papaya, parsley and lime juice and season the salsa with salt and pepper.
- Heat the remaining oil in a pan and fry the meatballs for 3 minutes on each side. Serve the meatballs with the stew and papaya salsa.
Nutrition
Serving: 100gCalories: 205kcalCarbohydrates: 11gProtein: 9.5gFat: 13.7g