Stap 1 /11

*The day before, wash and peel the carrots.

• 3 Wortelen

Stap 2 /11

*Place the washed and peeled carrots in the mixer bowl with the vegetable-slicer and large grating disc attached. Lock the lid with the cork and press 'Start'.

• Snij/rasp- accessoire

Stap 3 /11

*Pour the vinegar, sugar and salt into a jar. Add the grated carrots and pour in the hot water. Close the jar and leave in the fridge overnight. Clean out the mixer bowl.

• 6el Rijstazijn
• 3el Suiker
• 0.5tl Zout
• 13cl Hot water

Stap 4 /11

*Add the peeled and halved garlic and shallot to the mixer bowl with the Ultrablade knife attached. Lock the lid with the cork and press 'Start'.

• 1.5 Sjalot
• 4.5teentje Knoflook

• Ultrablade hakmes

Stap 5 /11

*Add the minced pork, coriander, fish sauce (nuoc-mâm), sriracha, sugar and cornflour. Season with salt and pepper. Lock the lid with the cork and press 'Start'.

• 750g Varkensgehakt
• 3el Koriander
• 1.5el Sriracha saus
• 1.5el Vissaus (nuoc-mâm)
• 3tl Griessuiker
• 1.5el Maïsmeel
• Zout, peper

• Ultrablade hakmes

Stap 6 /11

* Line a baking tray with a sheet of baking paper. Form meatballs with an ice cream scoop and place them on the baking tray.

Stap 7 /11

*Place in the freezer for 20 minutes.

Stap 8 /11

*In a frying pan, add a drizzle of olive oil and brown the meatballs on all sides.

• Olie

Stap 9 /11

*Mix the yoghurt, mayonnaise, caster sugar and sesame oil in a bowl.

• 185g Natuurlijke yoghurt
• 4.5el Mayonaise
• 1.5tl Griessuiker
• 1.5tl Sesamolie

Stap 10 /11

*Peel the cucumber and cut it into slices.

• 1 Komkommer

Stap 11 /11

*Cut the baguettes in half and spread the yoghurt sauce on the inside. Top with the cucumber, pickled carrots, meatballs and coriander.

• 6cm Baguettes
• Koriander