Meatballs with chicken, beetroot and potatoes
Ingredients
- 1 beetroot
- 2 potatoes
- 500 g chicken breast fillet
- 1 piece ginger, small
- 1 clove garlic
- 3-4 sprigs coriander
- 1 tsp garam masala
- salt, to taste
- chilli powder, to taste
- ½ tsp ground cumin
- 2 tbsp vegetable oil
Utensils
- grater
- cutting board
- knife
- saucepan
- bowl
- frying pan
- garlic press
Instructions
- Place the beets in a saucepan, pour water over them, and cook for about 2 hours.
- Meanwhile, add the potatoes and chicken to the saucepan as well.
- Cook in the cooking water for about 20-25 minutes, then remove from the heat.
- Let cool.
- Peel all the vegetables.
- Finely grate the ginger and beetroot.
- Prepare half a teaspoon of ginger.
- Chop the chicken with the knife, mash the potatoes into a puree.
- Garlic through a press Squeeze, chop the coriander.
- Mix the cooked vegetables, meat, garlic, ginger and coriander in a bowl.
- Add the garam masala, salt, pepper and cumin, mix again.
- Form the mixture into small meatballs.
- Oil Heat in a pan, fry the meatballs on both sides until crispy.
- Serve the meatballs with a salad or a side dish of your choice.
The meatballs taste delicious with a dollop of sour cream or fresh herb yoghurt.
