Stewed Cucumbers with Mashed Potatoes and Turkey Meatballs

Ingredients

• 750 g potatoes
• Salt
• 0.5 tsp organic lemon zest
• 500 g ground turkey
• Pepper
• 1 pinch mild curry powder
• 2 tbsp olive oil
• 2 cucumbers
• 2 tbsp butter (30 g)
• 1 tsp apple cider vinegar
• 125 ml hot milk (1.5% fat)
• nutmeg

Instructions

1. 1.

   Peel, wash, halve the potatoes and boil in salted water for about 25 minutes.

2. 2.

   Meanwhile mix lemon zest with ground turkey and season with salt, pepper, and curry powder. Form 20–24 balls about 2–3 cm in size and fry them in a large pan with olive oil over medium heat for 8 minutes, turning occasionally.

3. 3.

   While the meatballs cook, peel, wash, and halve cucumbers lengthwise. Use a spoon to remove seeds, then slice across into rounds. Heat 1 tbsp butter in a pan, sauté cucumber slices for 3 minutes over medium heat, season with salt and apple cider vinegar, cover and simmer for 2–3 minutes over low heat.

4. 4.

   Drain the potatoes, let them dry, then mash them in a pot using a potato masher. Pour in the milk, add remaining butter, and blend into a creamy purée, seasoning with salt and a pinch of freshly grated nutmeg. Plate the purée and top with turkey meatballs and stewed cucumbers.