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Ingredients
For the salad
| 800 g g | Potato Potato | ||
| 1 pinches pinch | Salt Salt | ||
| 150 g g | Natural Yoghurt Natural Yoghurt | ||
| 1 pinches pinch | Pepper Pepper | ||
| 2 - 3 tsp tsp | Mustard
Mustard (multigrain) |
For the meatballs
| 1 | Eggs Egg |
| 600 g g | Beef Mince Beef Mince | ||
| Salt Salt | |||
| 1 | Onions Onion | ||
| 2 | Breadcrumbs Breadcrumbs | ||
| 3 tbsp tbsp | Sunflower Oil Sunflower Oil | ||
| 15 g g | Garlic
Garlic (wild) | ||
| 300 g g | Celery Celery | ||
| 1 pinches pinch | Sugar Sugar |
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Method
- Wash potatoes and simmer in boiling salted water for 20-25 min.
- Meanwhile, wash the celery and dab dry.
- Cut the celery into small slices, chop and refrigerate.
- Mix the mayonnaise with the yoghurt and the mustard and season with salt, pepper and sugar.
- Drain the potatoes, let cool, then peel and cut into thick slices.
- Mix with celery slices and dressing and let it sit in the refrigerator for several hours or overnight.
- Peel the onions and finely chop them. Wash and finely chop the garlic.
- Combine both with mince, egg and breadcrumbs as required and season with salt and pepper.
- Mix the meatballs and fry in the hot oil in a large pan over medium heat for about 20 minutes. Let cool down.
- In the morning, season the lettuce, add the celery. Take the meatballs in a separate container.
Enjoy!
