Yellow pea pottage with turkey meatballs

Ingredients

• 70 g Yellow split peas
• 30 g Sour cream, light
• 12 g Wholegrain flour
• 0.1 g Salt
• 0.05 g Black pepper, ground
• 1/2 tsp Oilve oil
• 3 g Sweet red paprika powder
• 30 g Onion
• 80 g Turkey breast
• 1/2 pcs Egg
• 2 g Dried green spice at your favour and mood (lemongrass/basilica/mint)
• 10 g Bread crumbs, whole wheat

Method

1. Soak the splitpeas in water the night before.
2. The next day, put the peas in cold water and boil them in enough water to cover them, add salt, pepper and the cleaned onion.
3. When the peas are tender, make the stir-fry: sprinkle the wholemeal flour and paprika over the cooking oil and fry, then add cold water and stir until smooth.
4. Add the stir-fry to the boiling stock, stirring constantly.
5. Add the sour cream (here just the sour cream) as described for the green bean stock.
6. If it proves too thin, you can thicken it further by blending some of the splitpeas together.
7. To make the turkey mince, mix the minced turkey breast with the egg, onion, salt, pepper and herbs, then coat in a little breadcrumbs and bake in the oven at 180 °C. Serve with the pottage.