Meat waffles

Ingredients for 2 servings:

• 200 g minced beef
• 1 egg(s)
• 2 tbsp onion(s), diced, frozen
• 1 tsp mustard, possibly more
• 5 g parsley, fresh
• 20 g Panko (Japanese-style breadcrumbs)
• salt and pepper
• chili powder
• Oil for steaming and waffle ironing

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Topping for sandwich toast

Take the minced meat out of the refrigerator, transfer it to a larger bowl, and cover. Heat oil in a small pan, add the onions, and sauté over medium heat until translucent. Finely chop the washed parsley, add it to the onions, and sauté briefly. Remove the pan from the heat to cool. Crack the egg over the meat. Add the mustard, panko, salt, pepper, chili, and the cooled pan mix. Mix everything together well and knead. Let it marinate in the refrigerator for about 10 minutes. Heat the contact grill and brush on the interchangeable plates (I used Belgian waffles). Divide the meat mixture in half and spread each half onto the waffle pan to fill the square. Close the lid and grill the meat. Check frequently, as every appliance seems to have different cooking times. Mine took about 10 minutes. This type of “meat waffle” fits perfectly on sandwich slices of toast, and you’ll need about 1/2 cup of water. B. not having to cut a meatball into slices first.