Servings:
6
Prep time:
25
Cooking time:
45
INGREDIENTS
- For the sidedish:
- - 150 g of watercress
- - 100 g of lettuce
- - 3 carrots
- - 1 tablespoon chives
- - 0.50 lemon juice
- - Olive oil
- - salt
- For the balls:
- - 150 g of peas
- - 120 g of tofu
- - 2 green onions
- - 1 potato
- - 1 carrot
- - 1 stalk of celery
- - 1 clove of garlic
- - 1 sprig of rosemary
- - 1 sprig of marjoram
- - 4 tablespoons of olive oil
- - salt
- - breadcrumbs
INSTRUCTIONS
- Peel the vegetables and chop finely chopped herbs. Boil the potato.
- Saute the vegetables lightly with herbs and a little oil in a covered pan for 5 minutes. Add the peas, 2 tablespoons water, salt and continue cooking for another 10 minutes.
- Add the tofu thoroughly crushed with a fork. Stir, cover again and cook another 5 minutes. Add the peeled potato and reduced to a purée, mix well together, add salt. Turn off and let cool.
- Form into round and slightly flattened balls, if the compound does not bind, add a bit of breadcrumbs. Then coat them in breadcrumbs and brown them in a pan on both sides over low heat with a little oil.
- Prepare in the meanwhile the salad with watercress, lettuce and carrots in strips and toss just before serving.
- Season the salad just before serving and distribute it in a radial pattern on 4 plates, placing at the center of each serving some hot tofuball. You can cook the balls in the oven, in a lightly greased baking dish, seasoned with a little oil and bake at 200 ° C for 15-20 minutes, until golden.
