Meatballs with creamy mushroom sauce and sweet potato purée
- 500 g oyster mushrooms
- 200 ml rice cream
- 2 cloves of garlic
- fresh herbs
- 1 kg minced meat (finely minced pork leg)
- 1 egg
- garlic powder
- 1 kg sweet potatoes
- 5–6 cm ginger
- oil, salt and pepper
Rinse the oyster mushrooms under running water, then cut into strips. Season with salt, pepper and garlic and fry until crisp in a little oil. Add the rice cream and sprinkle with herbs, then bring to the boil.
Combine the minced meat, salt, pepper, garlic powder, egg and breadcrumbs, then form the mixture into balls 5–6 cm in diameter. Heat the oil in a pan, add the meatballs and a little liquid, cover and steam, then pan fry until golden and starting to crisp. Remove from the pan and set aside.
Peel and dice the sweet potatoes, then boil in a covered pan in a little liquid with the grated ginger. When soft, purée using a stick blender.A warming w
inter dish that’s packed full of vitamins.