Vegetarian Meatballs

Ingredients

• 300 g brown mushrooms
• 1 onion
• 2 cloves garlic
• 1 bunch parsley (20 g)
• 1 bunch dill (20 g)
• 250 g white beans (canned; drained weight)
• 1 squeeze lemon juice
• 1 tbsp soy sauce
• 120 g whole wheat breadcrumbs
• Salt
• Pepper
• 500 g waxy potatoes
• 2 cucumbers
• 1 Red Onion
• 3 tbsp white wine vinegar
• 4 tbsp rapeseed oil
• 0.5 tsp liquid honey
• 120 ml milk (3.5% fat)
• 1 tbsp butter (15 g)
• nutmeg

Instructions

1. 1.

   Clean and finely chop the mushrooms. Peel and dice the onion and garlic finely. Wash, dry and chop the herbs, setting aside half of the dill.

2. 2.

   Place the mushrooms, onion, garlic, herbs and beans in a bowl. Add lemon juice, soy sauce and breadcrumbs, and season with salt and pepper. Knead the mixture well and shape it into 20 balls. Cover and refrigerate.

3. 3.

   Meanwhile, wash the potatoes, bring them to a boil in a pot covered with salted water, and cook for 20 minutes over medium heat.

4. 4.

   While the potatoes are cooking, wash the cucumbers and slice them thinly. Peel and dice the red onion. Place the cucumber and onion in a bowl, season with vinegar, 3 tbsp rapeseed oil, honey, salt and pepper. Add the reserved dill to the cucumber salad and mix.

5. 5.

   Drain and steam the potatoes. Peel and mash with a potato masher. Add milk and butter, season with salt, pepper and freshly grated nutmeg, and mash into a puree.

6. 6.

   Heat 1 tsp of oil in a pan alternately and brown 10 vegetarian meatballs in it over medium heat from all sides for 5 minutes. Serve the vegetarian meatballs with puree and salad on plates and garnish with some dill if desired.