Polpette on Pea Pod Bell Pepper Salad

For the meatballs, finely chop the garlic clove, ginger and green onions and mix into the mince. Add the egg and season with salt and pepper. Form about 24 meatballs of about 20 grams each from the meat mixture and flatten slightly.

Heat the oil in a frying pan and fry the meatballs on both sides.

For the salad, wash the arugula and spin dry.

Blanch (scald) the pea pods in salted water for about 1 minute, remove and rinse with ice cold water. Quarter the bell bell pepper, remove the seeds and white dividers, and cut the flesh into fine strips.

For the dressing, cut the garlic clove into fine strips. Mix all other ingredients together well and add garlic.

Marinate the arugula, pea pods and bell pepper strips with the dressing and arrange on plates. Arrange the finished fried meatballs on the salad.

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