John Myers
Contents
show
Ingredients
Tuna, pea and potato meatballs:
- 300 g Potatoes
- 1 tsp Salt
- 220 g 2 small cans of tuna
- 50 g Peas frozen
- 50 g 1 Onion
- 1 Egg
- 2 tbsp Breadcrumbs
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 6 tbsp Sunflower oil
- 1 Cup Breadcrumbs
Beetroot salad:
- 240 g Beetroot pre-cooked
- 1 tbsp Greek yogurt
- 1 tbsp Crème fraîche with herbs
- 1 tbsp Light rice vinegar
- 1 tsp Sugar
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 piece Radishes for garnish
Instructions
Tuna, pea and potato meatballs:
- Peel the potatoes, wash them, dice them, cook them in salted water (1 teaspoon salt) for about 20 minutes, drain them, return them to the hot pot, mash them with the potato masher and let them cool down a little. Peel onion and chop finely. Drain the tuna well in a colander. Thaw the peas in good time. All ingredients (110 g tuna, 50 g peas, 50 g diced onion, 1 egg, 2 tablespoons breadcrumbs, 1 teaspoon mild curry powder, 1 teaspoon sweet paprika, 3 big pinches of coarse sea salt from the mill, 3 big pinches of colored pepper from the mill and Put the mashed potatoes) in a bowl and mix well. Shape the dough into 4 large meatballs, roll them in breadcrumbs and fry them golden-brown on both sides in a pan with sunflower oil (8 tbsp).
Beetroot salad:
- Cut the beetroot first into slices and then into strips. Put the beetroot strips in a bowl with Greek yogurt (1 tbsp), crème fraîche (1 tbsp), light rice vinegar (1 tbsp), sugar (1 tsp) and coarse sea salt from the mill (2 big pinches ) mix / blend.
Serve:
- Serve 2 tuna-pea-potato-.bulettes with beetroot salad, each garnished with a radish.
