John Myers
Ingredients for 3 servings:
- 200 g beans, fresh green
- 1 can kidney beans or white beans
- 1 large red bell pepper(s)
- 1 small can of corn kernels
- 1 small jar of sweet and sour pickled corn on the cob
- 400 g potatoes, with skin
- Oil (sunflower oil)
- 300 g minced meat, beef or pork, as desired
- 1 egg(s)
- 3 tbsp breadcrumbs, heaped
- 1 tbsp honey
- salt and pepper
- Paprika powder, hot
- curry powder
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
also called Western pan
Wash the potatoes thoroughly and brush them clean. New potatoes or new potatoes are best for eating with the skin on. Then, depending on their size, cut them into cubes of about one and a half centimeters or, for small potatoes, into potato wedges. In a sufficiently large bowl, make a marinade with 1 tablespoon of sunflower oil, 1 level teaspoon of curry powder, 1 level teaspoon of salt, and 1/2 level teaspoon of paprika. Dry the sliced potatoes thoroughly with a towel and add them to the marinade. Mix thoroughly with your hands to ensure the potatoes are all coated with the marinade. Spread them out on a baking sheet lined with baking paper and bake in the oven at 200 degrees Celsius for about 20 minutes, until tender. In the meantime, trim 200g (a generous handful) of green beans, cut them into bite-sized pieces, and boil them in salted water for 10 minutes. Then rinse them with cold water. Mix the minced meat with 1 egg and the breadcrumbs. Season with salt, pepper, curry, and honey. Form the batter into small 3-4 cm diameter meatballs and fry them in a little oil in a pan. Caution: the honey will cause the minced meat to burn quickly, so use only medium heat and turn the steaks frequently. In the meantime, cut the bell pepper into bite-sized pieces. Lightly coat a large pan with oil, fry the bell pepper pieces for a few minutes until crisp, and season with salt. Reduce the heat to medium, add the meatballs, and the blanched green beans. Drain the corn kernels and cobs, wash the cobs thoroughly, halve them crosswise, and add both to the pan. Add the potatoes to the pan and season with salt, pepper, paprika, curry, and a little more honey, if desired. Finally, drain the kidney beans, stir in gently, and heat quickly.
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