Lin and bönbollar with lingonberry jam, whiskeysås and potatoes
4 Port
Equipment
Normal utensils
Food Processors
fryers
Ingredients
balls
1dl green lentils
1dl black-eyed beans
1/2dl whole-grain
1tsk
salt 1 cube vegetable stock
1 onion 1 egg
about 0.5 cups breadcrumbs
about 1msk Potato Flour
1tsk Sambal oelek
2krm Garam Masala
2tsk baking powder
Oil for deep frying
Sauce
2dl water
1dl
milk 1 / 2 tablespoons vegetable stock
1 / 2 tablespoons mushroom fund
1 tablespoon of cheap whiskey
Chinese soy
1msk Lingonberry Jam (+ for serving )
1msk
flour Salt and white pepper
(Liquid Smoke)
Instruction
1) Soak the lentils and beans together in a few hours (at least 4dl water)
2) Kristianstad lj lentils and beans
3) Boil the rice, lentils, beans, salt and stock cube in 30minuter (about 1l of water is about right)
4) Drain through a colander
5) Return the bean, lentil and risblandningen in the pot and fill with cold water
6) recommended that each , nd a food processor to break the onion
7) Change grater against kneading bar
8) Pour the water from rice, bean and lentil mixture
9) Dump rice, bean and lentil including no
10) Add the egg, breadcrumbs mixed with baking soda, Sambal oelek and Garam Masala
11) Let the blender mix, add potato flour until the batter is pretty solid
12) Make meatball-sized balls and deep fry for about 1 minute
13) Let the ball is in the oven while you make the sauce (200grader)
14) Make a thickenings on 2dl water and flour
15) Bring to a boil in a pot while adding the milk, funds and lingonberry jam
16) Season with soy sauce, salt, (liquid smoke) and pepper taste and appearance
17) When the sauce is reduced, you take it off the heat and whisk in the whiskey
Serving
Serve with potatoes and lingonberry jam
Salad Proposal: tofu cabbage, lettuce, tomato, cucumber and toasted sunflower seeds
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