John Myers
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Flickerklops with Mashed Potatoes and Chinese Cucumber Salad
The perfect flickerklops with mashed potatoes and chinese cucumber salad recipe with a picture and simple step-by-step instructions.
Flicker Blobs:
- 500 g Mixed minced meat
- 2 Onions approx. 200 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 piece Ginger about the size of a walnut
- 4 tbsp Oil
- 1 bottle Crème fine for cooking 15% fat (here: From Rama!)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Mild curry powder
- 1 tsp Sambal oelek
Mashed potatoes: (For 2 people!)
- 500 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Cooking cream
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Coarse sea salt from the mill
- 1 big pinch Grated nutmeg
To serve:
- 2 Cherry tomatoes for garnish
Flicker Blobs:
- Fry the minced meat in a pan with oil (2 tbsp) until crumbly and take out again. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Pour oil (2 tbsp) into the frying pan and stir-fry the onion cubes with the garlic cubes, ginger cubes and chilli pepper cubes vigorously. Add the crumbly seared minced meat again, sauté / stir-fry briefly and pour over the crème fine. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), mild curry powder (1 teaspoon) and sambal oelek (1 teaspoon) and cover and cook / simmer for about 10 minutes.
Mashed potatoes: (For 2 people!)
- Peel the potatoes, chop them roughly, cook in salted water (1 teaspoon salt) for about 20 minutes, drain, butter (1 tablespoon), cooking cream (2 tablespoons), coarse sea salt from the mill (2 big pinches), colored pepper from the Add the mill (3 big pinches) and grated nutmeg (1 big pinch) and work through / pound well with the potato masher.
Chinese cucumber salad: (2 people!)
- Wash the cucumber, pat dry with kitchen paper, scrape with the decorating blade, cut in half lengthways, remove / scrape the seeds with a small spoon and cut into small crescent slices (approx. 1 – 2 mm thick) with a knife. With sugar (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), medium-hot mustard (1 teaspoon), oil (1 tbsp / sun & olive from THOMY) and light rice vinegar (1 tbsp) season, mix / blend well and refrigerate until serving.
Serve:
- Serve the Flickerklops with mashed potatoes and Chinese cucumber salad, garnished with a cherry tomato.
Tip:
- Mix / fry the rest of the Flickerklops with the cooked rice and serve with a salad the next day.
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