Leberkäse in beer batter

Ingredients for 2 servings:

• 4 slices of Leberkäse
• 1 red bell pepper(s)
• 2 beefsteak tomatoes
• 1 onion(s)
• 1 bunch of chives
• 2 eggs
• Salt
• 250 ml beer
• 50 g oil or clarified butter
• 1 box of cress
• 250 g flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and trim the bell peppers and tomatoes, cut the bell peppers into thin strips and the tomatoes into eighths. Peel and finely chop the onion. Wash the chives, shake them dry, and cut them into fine rolls. Trim the cress, rinse it, and shake it dry. Make a thick batter from the flour, eggs, a pinch of salt, the beer, the onion, and the chives and let it swell for about 12 minutes. Heat clarified butter or oil in a pan. Dip the Leberkäse (meatloaf) in the beer batter and fry in the hot fat for about 5 minutes on each side. Divide the tomatoes and bell pepper strips among four plates, sprinkle with the cress, and serve immediately with the Leberkäse (meatloaf).