Swedish veg balls with potato and broccoli

Preheat the oven to 200 ° C.

Clean the potatoes and cut into thin parts. Spoon with the oil, pepper and salt.

Spread over a baking sheet covered with parchment paper and roast in the middle of the oven for about 30 minutes. Spoon halfway.

Meanwhile, cut the dill finely. Mix the pieces with the egg, the mustard, the dill, panko, pepper and salt.

Form 7 equal balls per person with moist hands.

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.

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.

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.

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.

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.

Divide the vegetarian balls with the cream sauce together with the potato slices and vegetables over the plates.