Cucumber salad with blueberry flavour

Preparation:

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

Enjoy!