Danish meatballs with beetroot and potato huts

Name: Danish meatballs with beetroot and potato huts
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 1 kg baby potatoes; 2 shallots; 500 g half to half chopped; 1 medium sized egg; 4 el Japanese breadcrumbs; 1 tl ground nutmeg; tl ground cloves; 1 tl salt; 3 el peanut oil; 400 g grated beetroot Scale; 4 el cranberry compote; 300 g salad mix bag

Danish meatballs with lightly sweet beetroot, potato caps and cranberry compote.

Ingredients

Directions

Bring a pan of water to the boil. Add the potatoes with salt and boil for 13 minutes until done.
Meanwhile, clean the shallots and cut finely.
Put half of the shallot with the mince, egg, panko, nutmeg, clove, pepper and salt in a bowl. Knead well.
Use a moist hand to form meatballs the size of a golf ball and press them down slightly (frikadeller).
Heat the oil in the large frying pan and fry the balls over 10 min. Over medium heat. Turn halfway.
Meanwhile, mix the beetroot with the cranberry compote and sprinkle with salt and pepper.
Pour the potatoes for the potato nuts and coarse with the puree tamper coarsely with the salad mix and the rest of the shallot.
Season with pepper and salt.
Divide the frikadeller, potato huts and beetroot over the plates. Tasty with extra cranberry compote.