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Danish meatballs with beetroot and potato huts
Danish meatballs with lightly sweet beetroot, potato caps and cranberry compote.
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Ingredients
Directions
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Bring a pan of water to the boil. Add the potatoes with salt and boil for 13 minutes until done.
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Meanwhile, clean the shallots and cut finely.
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Put half of the shallot with the mince, egg, panko, nutmeg, clove, pepper and salt in a bowl. Knead well.
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Use a moist hand to form meatballs the size of a golf ball and press them down slightly (frikadeller).
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Heat the oil in the large frying pan and fry the balls over 10 min. Over medium heat. Turn halfway.
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Meanwhile, mix the beetroot with the cranberry compote and sprinkle with salt and pepper.
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Pour the potatoes for the potato nuts and coarse with the puree tamper coarsely with the salad mix and the rest of the shallot.
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Season with pepper and salt.
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Divide the frikadeller, potato huts and beetroot over the plates. Tasty with extra cranberry compote.
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Nutrition
715Calories
Sodium24% DV565mg
Fat48% DV31g
Protein70% DV35g
Carbs23% DV70g
Fiber40% DV10g
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