Cucumber dumpling salad with blueberry flavour

Preparation:

1. Cut the cucumber into thin slices. Then sprinkle with salt, mix and chill.
2. Finely chop the peeled shallots and fry them in hot oil. Leave to cool, then wash and squeeze out the coriander.
3. Remove the leaves from the branches and chop them finely. Keep a few for decoration.
4. In a bowl, mix 1/3 of the shallots with vinegar, mustard, sugar, salt, pepper, oil and coriander.
5. Then mix the cucumber with the marinade.
6. Soften the croutons in a little cold water. In another bowl, mix the minced meat with the wrung-out bread, egg, remaining shallots, mustard, blueberry flavouring, salt and pepper.
7. With wet hands, form 12 small balls.
8. Heat the clarified butter in a frying pan and fry the dumplings, turning them over, for about 8 to 10 minutes.
9. Serve the meatballs on the salad and sprinkle with coriander leaves for decoration.

Enjoy!