John Myers
Vegetable Meatballs on Cucumber and Arugula Salad
The perfect vegetable meatballs on cucumber and arugula salad recipe with a picture and simple step-by-step instructions.
- 300 g Fresh broccoli
- 200 g Carrots
- 1 size Cucumber
- 1 medium sized Onion red
- 150 g Bulgur
- 300 ml Vegetable broth, instant
- 2 piece Eggs
- 100 g Double cream cheese
- 100 g Arugula
- 1 bunch Fresh dill
- 150 g Yogurt
- 2 tsp Tomato paste
- 1 tsp Curry powder
- 0,5 tsp Paprika powder
- 2 tbsp Rapeseed oil
- Salt and pepper
- 1 pinch Sugar
- Wash the broccoli, cut the florets from the stalk and cut the florets in half depending on the size. Finely chop in the food grinder, but do not puree.
- Bring the vegetable stock to the boil, cook the bulgur in it according to the instructions on the package. Drain the bulgur in one.
- Wash and grate the carrots. Peel the onion and grate finely. Knead the bulgur with the carrots, broccoli, onions, eggs, cream cheese and tomato paste in a bowl. Season with salt, pepper, paprika and curry. Shape the mixture with moistened hands into meatballs. Fry in hot fat over medium heat for about 5 minutes on each side.
- In the meantime, wash the cucumber and slice it into thin slices. Chop the dill. Season the yoghurt with salt, pepper and a little sugar. Wash the arugula, pat dry and pluck a little smaller if you like. Stir in the dill. Mix the arugula and cucumber with the dressing. Arrange the vegetable meatballs with the cucumber and arugula salad on plates and serve.
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