Meatballs with carrot mash & pickle

Meat
35 Min
medium
4 People
Rating starstarstarstarstar
Creamy coconut carrot mash with sesame pork meatballs and a quick dill pickle cucumber salad.
1. Slice the carrots. Add to a saucepan and cover with water. Bring to boil and cook for 10-12 minutes until tender. Drain and blend together with coconut milk. Season to taste with salt and pepper.

2. While the carrot is cooking, thinly slice cucumber and chop dill fronds. Combine in a bowl with 1/3 cup vinegar and 1 tsp salt. Set aside.

3. Combine pork mince with sesame seeds and 2 tsp ground coriander in a bowl. Season with salt and pepper. Use oiled hands to roll into meatballs.

4. Heat frypan over medium-high heat with 1 tbsp oil. Cook meatballs for 8-10 minutes turning until golden and cooked through. Take off heat.

5. Toss snow pea sprouts with mesclun leaves and 1/2 tbsp olive oil.

6. Divide carrot mash and meatballs among bowls. Garnish with pickled cucumber and serve with side of salad.

NOTES
Blending the carrot mash will give you a smooth finish. Otherwise you can mash with a fork or potato masher.
If you don’t have any ground coriander you could also use ground cumin or fennel seeds to flavour the meatballs!
No pork option - pork mince is chicken mince.
Carrots, 6
Coconut milk, 165ml
Continental cucumber, 1
Dill, 1 packet
Pork mince, 600g
Sesame seeds, 1/2 packet (35g) *
Snow pea sprouts, 1/2 punnet *
Mesclun leaves, 1 bag (120g)

FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, white wine vinegar, ground coriander