Turkey meatballs with fried potato wedges and fried mushrooms

Ingredients for 2 servings:

• 400 g minced turkey
• 600 g potatoes, small, with thin skin
• 200 g mushrooms
• 1 tbsp tomato paste
• some harissa or chili
• some parsley
• some garlic
• some pepper (steak pepper)
• Salt
• some coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

light and low in fat

Wash the potatoes and cut them into the desired size. Fry them in a pan with a little coconut oil over medium heat for about 15-20 minutes until golden brown, or until tender. Season with salt and mix well. Knead the turkey mince, tomato paste, finely chopped parsley, and seasonings until well blended. Shape the meatballs into the desired size and fry over medium heat with a little coconut oil. Shortly before the end of cooking, add the mushrooms and fry briefly. The larger and thicker the meatballs, the longer they will take to cook. Serve the potatoes with the meatballs and mushrooms. This goes very well with herb curd cheese.