Minced Potato Balls

Cook the peeled and diced potatoes in salted water until tender. Drain through a sieve and then press the hot potatoes through a press. Fold in the egg yolks and the potato flour and season with pepper. Cool down. Chop the onion and fry it together with the minced meat in clarified butter. Fold in the berries and the chopped parsley and season with iodized salt and pepper. Cook for about 5 minutes.

Form small balls from the potato mixture.

Use your thumb to make an indentation in the center and place a teaspoon of minced meat in each. Then close the potato mixture around the mince. Roll in flour, then in egg on the other side and in breadcrumbs. Press the breadcrumbs firmly and form balls. Heat clarified butter in a saucepan and bake the mince-pea balls in it until crispy.

For the leaf salad, mix the cooked lentils with the finely chopped spring onions and dress with a dressing of olive oil, red wine vinegar, finely chopped onion, iodized salt and pepper.

Divide the lettuce evenly on plates and bring to the table with the minced peanut balls.

Preparation 65 min

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