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meatballs with potato, onion and lovage and cabbage salad

meatballs with mash Serves 4

400 gr minced veal and pork
Salt and pepper
1 onion
120 gr potato
120 gr dry wholemeal bread
2 eggs
2 dl low-fat milk
4 tbsp. flour
2 tsp. mustard
20 gr butter for frying
2 tbsp. cold-pressed rapeseed oil for frying

Mashed potatoes
1 kg potatoes
4 stalks of lovage
1 dl low-fat milk
2 tbsp. cold-pressed rapeseed oil
2 shallots
1 small bunch Ramson


400 gr cabbage
100 gr hazelnuts
100 gr dried cranberries

2 tbsp. apple cider vinegar
2 tsp. mustard
2 tbsp. cold-pressed rapeseed oil
Salt and pepper

Wholemeal bread

How it’s done
Prepare all the vegetables and herbs.

Meatballs – Mix the meat with salt and pepper in a food processor for 5 seconds.
Chop the onion, grate the potatoes and add them and the remaining ingredients to the mixture, and mix it in the food processor for 20-30 seconds.
Fry a small sample of the mixture, and adjust the flavour accordingly with salt or pepper. Put the mixture in the refrigerator while you get started with the mashed potatoes.
Fry the meatballs in half butter, half oil for approx. 2 minutes on each side, so they get a nice golden crust.

Mashed potatoes
- Cut the potatoes into quarters and cook until tender in unsalted water for approx. 15 minutes with the lovage. Drain and let the water from the potatoes evaporate. Add low-fat milk and rapeseed oil, and mash the potatoes with a whisk. Chop the shallots and Ramson, and mix into the mash. Season with salt and pepper.

– Finely slice the cabbage. Chop the hazelnuts and dried cranberries coarsely, and mix it all together.

– Whip the vinegar, mustard and rapeseed oil together and season the dressing with salt and pepper.

- Finish the meatballs in the oven at 150 degrees for 5-6 minutes. Heat the mash while stirring.
Toss the salad with the dressing and serve with bread on the side.

Source: Ny Nordisk Hverdagsmad page 100-101