Scandinavian dish of spicy meatballs with a potato salad with beetroot
Put the minced meat in a bowl and add the egg, breadcrumbs and a good twist of the Scandinavian spice mix and mix together. Make small balls of it. Heat the butter in the pan and fry the balls until they are cooked through and nicely browned on all sides. Mix the crème frache with the chopped chives. Cut the potatoes in half and cook them in a pan with water for 10-12 minutes. Drain them and let them evaporate for a while.
Cut the beetroot into cubes and the radishes into slices. Toss the potatoes and radishes together. Add the pickles and then fold in the crème frache. Season with salt and pepper. Add the beetroot cubes and toss again. Garnish with the spring onion rings. View the original potato salad here
Source: Leukerecepten by leukerecepten-nl.
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