Cabbage Meatballs with Poached Eggs

Roasted meatballs made of boiled potatoes, boiled cabbage, spring onions, coriander, chilli, pepper and salt, served with seasoned tomatoes and poached eggs.

Ingredients:

For 2 people: 200 g of potatoes 100 g cabbage 1 tsp red wine vinegar 3 tbsp butter + for browning 1 tbsp olive oil 2 pcs tomatoes 2 pcs eggplant 1 pcs bunch of spring onions 1 piece of cilantro chilli pinch ground pepper water salt

Procedure:

1. Cut the peeled potatoes into cubes and boil in salted water until tender, chop the kale into noodles and boil in salted water for 10 minutes
2. Cut the spring onions into thin slices and fry half of them in butter for 3-5 minutes
3. Drain the boiled potatoes, mash them, add the fried onion and the drained and re-cut cabbage and half of the chopped coriander, season with salt, pepper and a pinch of chilli, mix and make 4 meatballs with hands soaked in ice water while still warm, then fry them in the heated butter for 5 minutes on each side 4. Mix the diced tomatoes with the remaining chopped coriander, the remaining chopped spring onions, olive oil and wine vinegar 5. In a saucepan, bring water to a boil, make a whirlpool with the end of a boiling spoon, crack an egg into the whirlpool, spoon the egg white around the yolk, cook for 3 minutes so that the egg white solidifies and the yolk remains liquid (repeat with the second egg)
6. Serve 2 meatballs, 1 egg and tomatoes.

Recommendation:

To the meatballs you can add 100 g of diced smoked meat.