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🍽️ Crispy Potato Balls with Yogurt Dip

183 kcal · 30 min · 4 servings

Ingredients

• 700 g small potatoes (cooked)
• 2 tbsp olive oil
• salt
• 150 g cherry tomatoes
• a handful of lamb's lettuce
• 50 ml vegetable broth
• 1 tbsp lemon juice
• 8 peas
• rosemary
• yogurt (for serving)

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into large pieces or keep them whole, depending on their size.
3. 3. Fry the potatoes in hot oil for 4 to 5 minutes until golden brown.
4. 4. Season the potatoes with salt.
5. 5. Wash the tomatoes.
6. 6. Halve the tomatoes.
7. 7. Cut small mouth shapes into one of the tomato halves to mimic caterpillars.
8. 8. Wash the lamb's lettuce.
9. 9. Remove any damaged or wilted leaves from the lamb's lettuce.
10. 10. Dry the lamb's lettuce thoroughly.
11. 11. Mix the broth with the lemon juice.
12. 12. Arrange the potatoes with the lamb's lettuce and tomatoes in a caterpillar shape on plates.
13. 13. Drizzle the arrangement with the sauce.
14. 14. Garnish half a potato with rosemary, peas, and tomato pieces to create a face, as desired.
15. 15. Serve the potato balls with yogurt.

Nutrition per serving

• kcal: 183
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 31 g