John Myers
Ingredients for 4 servings:
- 300 g minced meat, mixed
- 150 g turkey meat
- 100 ml chicken broth, extremely concentrated, cold
- 5 g salt
- 3 eggs
- n. B. Dried herbs (Italian or Provençal herbs)
- 3 slices of toast, or more if desired
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 42 minutes
Dutch snack meat specialty
Place the minced meat and the finely chopped turkey meat in a Thermomix or similar food processor and puree or chop until finely chopped. Then add the three cold eggs, the torn slices of toast, the spices and the stock (we use stock from homemade stock paste) and continue to puree. Check the consistency of the mixture and add a little more bread if necessary. The mixture must be cooled in the refrigerator. Now use cling film to make small rolls of the meat mixture and pull the ends together. Store the cling film in the freezer for a few hours beforehand so that it is easy to work with. These rolls are then cooked in boiling water for around five minutes. Once cooled, they go into the freezer. The frozen frikandel rolls can now be prepared in a deep fryer after removing the film. To do this, heat the oil to approximately 170 to 180 degrees Celsius and fry the frikandel for 5 to 7 minutes. Make sure the frikandel doesn’t overbrown. Serve sliced with freshly diced onions and mayonnaise. You can also serve it with fries.
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