Vegetable balls with pea salad

Name: vegetable balls with pea salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 bag spiced ribs with garlic and rosemary (potato product 600 g, frozen); 1 Scale vegetable balls 210 g; 1 business suit garden peas extra fine (450 g, frozen); 1 bag radish 2 bunches; 3 twigs fresh fresh mint container 15 g; 1 onion finely chopped; 1 tray Greek yoghurt 150 g

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: seasoned ribbed segments (with garlic and rosemary (potato product 600 g, freezer)), vegetable balls (210 g), garden peas (extra fine (450 g, frozen)), radish (2 bunches), fresh mint (box 15 g), onion (chopped) and Greek yoghurt (150 g).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 220 ° C. Line the oven baking tray with the baking paper. Divide the potato wedges over the baking tray and bake at the bottom of the oven for 15-20 minutes. Add the vegetable balls after 10 minutes. Scoop occasionally.
Bring a layer of water to the boil. Add the garden peas. Cook for 5 minutes and rinse cold in a colander. Cut the radish into slices. Look for the radish leaves, only use the cool leaves, tear large leaves a bit smaller. Cut the leaf of the fresh mint fine. Mix the onion and half of the fresh mint with the yoghurt and season with salt and pepper. Mix the garden peas with the radish, the radish green and the rest of the fresh mint and add 2-3 tbsp yoghurt sauce.
Divide the salad and the vegetable balls over 4 plates. Serve with the potatoes and the rest of the yoghurt sauce.