Summary

Ingredients

• 1 kg carrot (s)
• 400 g potato (s)
• 1 leek
• 1 teaspoon vegetable stock, instant
• 250 g minced meat, mixed
• 1 onion (s)
• 1 clove garlic
• 1 slice toast, or a stale bread roll, or breadcrumbs
• 1 egg (s)
• Seasoning (s), to taste
• some marjoram, dried or fresh
• Oil, for frying

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Instructions

1. Peel the carrots and potatoes and cut into regular pieces.
2. Cut the leek into half rings and place in a saucepan with the carrot and potato pieces. Bring to the boil with 1-2 teaspoons of vegetable stock and enough water.
3. In the meantime, peel the onion and cut into fine cubes. Press the garlic and add to the onion in a bowl. Add the minced meat, egg and bread and mix together. Season to taste with spices and shape into meatballs. Fry the meatballs in sufficient oil.
4. Do the cooking test on the vegetables with a kitchen knife. When it is done, pour off the broth and collect some of it. Now mash the vegetables and add a little vegetable stock if necessary.
5. Serve with the meatballs. If desired, the carrots can be sprinkled with marjoram on top of each other.
6. Tip:
7. It becomes particularly tasty if you add a little fat from the meatballs to the carrots and mix it.