Noodle-curry-salad with mini-hackballs

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 100 g frozen peas
  • 300 g Pasta (e.g. penne rigate)
  • 7-10 Tbsp Salt
  • 1 Onion
  • 300 g mixed minced meat
  • 9 TABLESPOONS Milk
  • 3 TABLESPOONS Breadcrumbs
  • 1 TEASPOON Mustard
  • 1 egg (size S)
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Sunflower oil
  • 1 Mini Romaine lettuce
  • 1 red pepper
  • 2 Spring onions
  • 100 g Salad cream (36 % fat)
  • 300 g Whole milk yoghurt
  • 4 TABLESPOONS Wine vinegar
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Curry Powder

Directions

  1. 1

    Defrost peas at room temperature. Cook pasta in boiling salted water according to package instructions. For the meatballs, peel onion and cut into fine cubes. Knead minced meat, onion, 3 tablespoons of milk, breadcrumbs, mustard and egg, season with salt and pepper.

  2. 2

    Form into 16 balls. Heat oil in a pan and fry balls all around for about 5 minutes. Clean, wash and shake the salad dry and cut into strips, except for 4 leaves. Drain the pasta, rinse cold and drain well.

  3. 3

    Clean, wash and cut the peppers into strips. Clean, wash and thinly slice spring onions. Mix salad cream, yoghurt, 6 tablespoons of milk and vinegar until smooth and season to taste with salt, pepper, sugar and 1 tablespoon of curry.

  4. 4

    Mix all salad ingredients, arrange in bowls and sprinkle with curry to taste.

Nutrition Facts

KCAL
760 kcal
CARBS
74 g
FATS
36 g
PROTEINS
33 g