Dennis Hickhack

Ingredients for 3 servings:

• 1 carrot(s)
• 350 g minced meat, mixed
• 1 cup of frozen peas (coffee cup)
• 1 ½ slice(s) cooked ham
• 200 ml cream
• 1 tsp, leveled vegetable stock powder
• 2 tsp parsley, frozen
• e.g. salt and pepper
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Peel the carrot, halve it, and slice it. Chop the ham into small pieces. Then, in a deep pan or saucepan, fry the carrot and mince in a little oil. When the mince is crumbly and browned, add the peas and ham. Fry briefly. Add the cream and stir in the bouillon powder. Bring to a boil. Finally, add the parsley and season with salt and pepper. This recipe is perfect as a pancake filling or for croquettes. It came about spontaneously using up leftovers and is ideal for varying the recipe in any way you like.