John Myers
Contents
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Ingredients
For the minced dough:
- 400 g Fresh minced beef
- 2 Chopped onions
- 1 teaspoon Oil
- 1 Egg
- 1 Garlic clove pressed
- 100 g Greek yogurt 10% fat
- 3 tablespoon Breadcrumbs
- 1 teaspoon Spice mix for gyros
- 1 teaspoon Sweet paprika
- 0,5 teaspoon Dried oregano
- 0,5 teaspoon Lemon thyme dried
- 0,5 teaspoon Seasoned pepper - scarce
- Oil for frying
For the potato salad:
- Jacket potatoes from the previous day
- 2 Hard-Boiled eggs
- 2 Hot dog
- 3 Pickled gherkins pickled
- 3 tablespoon Pickled cucumber stock
- 1 teaspoon Mustard hot
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper from the mill
- 2 tablespoon Homemade mayonnaise **
- 3 Parsley sprigs chopped
Instructions
- First, fry half of the chopped onions in a teaspoon of oil and allow to cool again. Then mix with all the other ingredients to form a smooth minced dough and leave to rest for about 15 minutes; Don't be surprised, the yoghurt gives the minced mass a light color. Preheat the oven to 100 degrees.
- Divide the dough into eight parts and form slightly flattened cakes with moistened hands. Make a few grooves in the cake with the back of a knife and then fry it in heated oil until golden brown on both sides.
- Then place the pan in the preheated oven and let the cakes cook for another 10 minutes - this way they stay particularly tender and juicy.
- I served the Greek-seasoned meat fritters with a typical German potato salad. While enjoying the meal, the thought occurred to me that German / Greek harmony is still possible - at least on the plate!
- I prepared the potato salad the day before. To do this, dice the potatoes, sausages, cucumber, eggs and onions, mix them with the other ingredients and leave them covered in the refrigerator overnight.
- ** The recipe for the mayonnaise is already here in my cookbook: Mayonnaise ...
Nutrition
Serving: 100gCalories: 199kcalCarbohydrates: 9.6gProtein: 14gFat: 11.6g
