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Gabby Vernon-Melzer
Vegetable balls with pea salad
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).
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Ingredients
Directions
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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.
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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.
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Divide the salad and the vegetable balls over 4 plates. Serve with the potatoes and the rest of the yoghurt sauce.
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Nutrition
435Calories
Sodium15% DV355mg
Fat31% DV20g
Protein36% DV18g
Carbs15% DV46g
Fiber12% DV3g
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