1 ½ pond varkensgehakt
6 cloves of garlic
1 large tomato
1 large onion
1 cup Creole sauce
1 bunch of parsley
1 piece of white bread
1 cup milk
1 not
orange juice or 2 limes
salt to taste
A pinch of ground cumin
coriander leaves
6 tablespoons butter
¼ cup water
1
Put the ground pork and thereby add the crushed garlic cloves, ui, tomato and parsley.
2
Mix well and add milk so that it is wet.
3
Add orange juice or lime, salt, cumin, chopped cilantro and two tablespoons of butter and mix well.
4
In a separate pan, heat a little fat, the rest of the crushed garlic, a little salt and a pinch of cumin
5
When the garlic is golden brown, we add the Creole sauce and water.
6
Let it boil for a while.
7
Take the mass balls and place them in the broth for 15 minutes on medium heat.
8
Spices.
9
Serve hot.
Ingredients
1 ½ pond varkensgehakt
6 cloves of garlic
1 large tomato
1 large onion
1 cup Creole sauce
1 bunch of parsley
1 piece of white bread
1 cup milk
1 not
orange juice or 2 limes
salt to taste
A pinch of ground cumin
coriander leaves
6 tablespoons butter
¼ cup water