Summary

Ingredients

• 125 g amaranth (available in health food stores)
• 350 ml vegetable stock
• 1 egg (s)
• 3 tablespoon breadcrumbs
• salt and pepper
• 2 tablespoon hazelnuts, chopped
• 4 tablespoon cheese, grated
• 1 sprig parsley
• 1 head lettuce (endive)
• 1 pear (s)
• 3 tablespoon balsamic vinegar
• 1 teaspoon mustard
• 1 teaspoon pear juice concentrate
• 4 tablespoon oil
• Oil for frying

Print Recipe Pin Recipe

Instructions

1. Heat the vegetable stock. Stir in amaranth and cook in it for about 30 minutes. Then mix with the egg, 1 tablespoon of breadcrumbs and salt and pepper. Chop parsley and add to it. Add the hazelnuts and cheese and knead. Shape the mixture into eight meatballs and turn them in the remaining breadcrumbs. Fry in hot oil.
2. Clean and wash the endive salad and cut into strips. Wash the pear and cut into sticks. Mix the balsamic vinegar, 4 tablespoon oil, mustard and pear juice concentrate. Mix with the lettuce and pear. Serve with the meatballs.