Fingerhackies

Ingredients for 1 servings:

• 1 kg minced meat, mixed
• 2 eggs
• 1 large onion(s), finely chopped
• 2 tsp salt
• 1 tsp pepper
• 2 tsp paprika powder
• 1 tsp cinnamon
• 2 tsp cumin, ground
• 150 g breadcrumbs
• 200 g pumpkin seeds, green, chopped
• Oil for the tray

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

special finger food with an Arabic touch, makes 66 pieces

Make a meatball dough from all the ingredients (except the green pumpkin seeds) as usual. Be sure to sweat the finely chopped onion until translucent first! Then roughly chop the green pumpkin seeds in a food processor. Be careful not to create pumpkin seed flour! Then roll the meatball mixture into four sausages, each about 5 cm in diameter. Now spread the roughly chopped pumpkin seeds on the work surface and roll the sausages over them so that everything is covered in pumpkin seeds. Then cut off a finger’s width at a time and flatten the hackies a little until they are all the same thickness and have a nice pumpkin seed edge. Now grease a baking tray with a little oil and arrange the hackies on it. Preheat the oven to 210°C and place the baking tray on the floor. Turn the hackies over after 6 minutes. Then return them to the oven for another 4-5 minutes. The specified amount makes exactly 2 baking trays and approximately 66 finger hackies.