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🍽️ Crispy Meatballs with Fresh Potato and Radish Salad

622 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes
• 2 bunches radishes
• 2 tbsp chive rings
• 5 tbsp sherry vinegar
• salt
• pepper (from the mill)
• cumin
• 2 tbsp germ oil
• 600 g minced meat
• 1 egg
• 2 slices whole wheat toast
• 2 tbsp basil pesto
• 1 tbsp parsley
• 1 tbsp soybean oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cook the potatoes with the skin on for about 25 minutes until tender.
3. 3. Wash the radishes and cut them in half.
4. 4. Mix vinegar, salt, pepper, cumin, and oil in a bowl to create a marinade.
5. 5. Pour the marinade over the halved radishes.
6. 6. Drain the cooked potatoes.
7. 7. Rinse the potatoes briefly with cold water to cool them down.
8. 8. Peel the cooled potatoes.
9. 9. Slice the peeled potatoes.
10. 10. Finely chop the chives.
11. 11. Mix the warm potato slices and chives with the marinated radishes.
12. 12. Soak the toast slices briefly in lukewarm water.
13. 13. Squeeze the water out of the toast slices thoroughly.
14. 14. Mix the minced meat with the egg, the squeezed toast, salt, pepper, pesto, and parsley.
15. 15. Shape the meat mixture into flat meatballs.
16. 16. Heat oil in a frying pan.
17. 17. Fry the meatballs at medium heat for five minutes on each side until golden brown.
18. 18. Plate the finished meatballs and salad.

Nutrition per serving

• kcal: 622
• Protein: 37 g · Fett/Fat: 39 g · Carbs: 30 g