Vegetable balls with pea salad

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.