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Angel Marcelino
Swedish veg balls with potato and broccoli
Homemade Swedish vegan balls with potato and broccoli.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes and cut into thin parts. Spoon with the oil, pepper and salt.
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Spread over a baking sheet covered with parchment paper and roast in the middle of the oven for about 30 minutes. Spoon halfway.
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Meanwhile, cut the dill finely. Mix the pieces with the egg, the mustard, the dill, panko, pepper and salt.
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Form 7 equal balls per person with moist hands.
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Divide the balls over a second baking sheet covered with parchment paper and bake the last 20 minutes with the potatoes in the oven. Switch halfway.
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In the meantime, remove the stems from the string beans and cut the beans into 2 cm sloping pieces. Cook the string beans in a large pan in 6 min. al dente.
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Cut the broccoli into florets. Peel the stem and cut into 1 cm pieces. Boil the broccoli for the last 3 minutes with the string beans.
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In the meantime, crush the bouillon tablet in a bowl and add the boiling water. Stir. Melt the butter in the frying pan and add the flour. Fry 1 minute with stirring.
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Add the rest of the mustard, the cooking dough and stock and bring to the boil. Leave to simmer for 5 minutes on low heat. Stir frequently. Season with pepper.
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Divide the vegetarian balls with the cream sauce together with the potato slices and vegetables over the plates.
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Nutrition
770Calories
Sodium0% DV1.302mg
Fat48% DV31g
Protein76% DV38g
Carbs25% DV76g
Fiber68% DV17g
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