Leberkäse in beer batter

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 2 beefsteak tomatoes
• 2 points cress
• 125 g flour
• 1 pinch of salt
• 1 egg(s)
• 125 ml beer
• 50 g butter, melted
• 1 onion(s)
• 1 bunch of chives
• 4 slices of Leberkäse
• n. B. Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash and trim the peppers and tomatoes, then cut into thin strips or wedges. Peel and finely chop the onion. Wash the chives, shake dry, and cut into small rings. Trim the cress, rinse, and shake dry. Mix the flour, a pinch of salt, 1 egg, beer, melted butter, onion, and chives into a thick batter and let it swell for about 10 minutes. Heat the clarified butter in a pan. Dip the meatloaf into the beer batter and fry in the hot fat for 4 minutes on each side. Arrange cress nests on 4 plates, place the meatloaf on top, and garnish with strips of pepper and tomatoes.