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Boil the potatoes tender for approx. 15 minutes. Let the potatoes cool and peel them
Stir yogurt with mustard and vinegar. Season with a little salt and pepper
Peel and squeeze the garlic. Stir it into the dressing
Cut avocado and tomatoes into cubes. Cut the potatoes into slices
Turn avocado, tomatoes and potatoes into dressing
Rinse the spring onion and cut it finely. Sprinkle it over the potato salad
Place the potato salad in the fridge until it needs to be eaten.
Put the meat in a large bowl and stir it with salt
Rinse and chop the coin
Peel the onion. Grate it finely on a grater
Stir mint, onion, cumin, flour and eggs into the meat
Shape the mince into 12-16 small meatballs
Fry the meatballs in the oil over medium heat until they get colored. They should fry approx. 3-4 minutes on each side. Instead of frying the lamb meatballs in a pan, you can also fry them in the oven at 200 degrees for approx. 10-15 minutes.
Put the beans in boiling water for approx. 2 minutes. Pour them to drain in a sieve
Peel and slice the garlic finely
Grate beans and garlic in a pan in a little oil and serve them with the lamb meatballs and potato salad.