Ingredients:
For the meatloaf:
- 50 g Bake-Free Smokey hungarian patty mixture (millet)
- 200 g of sweet potato (weighed and cleaned)
- bay leaf
- 40 g lukewarm water
- 1 clove garlic (measured 6 g cleaned) pressed
- quarter packet baking powder (3 g)
- 20 g breadcrumbs
- Himalayan salt to taste
- 1 tablespoon coconut oil (8 g)
For the broth:
- 260 g of green peas
- 1 teaspoon coconut oil (4 g)
- 6 dl sugar-free almond drink
- 4 dl water
- knife-edge of stevia powder
- 40 g pea starch
- Himalayan salt to taste
Preparation:
For the "meatballs", cook the sweet potato in salted water with bay leaf, then drain and mash it with a fork. Mix it with the rest of the ingredients except the coconut oil (it will have a soft but malleable consistency). Leave to rest for 10 minutes, then use wet hands to shape into balls (I made 17). Place on a baking tray lined with silicone baking paper. Spread thinly with coconut oil and bake in a preheated oven at 200 °C for 40 minutes, top and bottom. In the last 10 minutes, raise the heat to 220 °C and switch the oven to fan to bake the balls nicely.
For the stew, fry the peas in coconut oil and add the water and 5 dl of almond milk. Season to taste. When the peas are tender, mix the remaining almond milk with the pea starch and pour over the peas. Cook until thick, stirring constantly.
