John Myers
Contents
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Ingredients
- 4 Discs Wholemeal toast bread
- 150 ml Milk
- 2 small Fresh shallots
- 1 medium sized Clove of garlic
- 0,25 tsp Chilli from the mill
- 800 g Beef tartare
- 2 piece Eggs
- 150 g Goat cheese
- 2 tbsp Rapeseed oil
- Salt and pepper
Instructions
- Cut the crust off the toast and cut into small pieces. Put the bread cubes in a bowl, pour the milk over them and let stand for about 10 minutes.
- Peel shallots and garlic and cut into small pieces. Add the beef tartare with eggs, shallots, garlic, salt and pepper to the soaked toast in the bowl and knead well. Let the mincing mixture sit for another 10 minutes.
- Cut the goat cheese into 8 slices. Divide the mince into 8 portions, place a slice of goat cheese on each and shape into 8 meatballs. Heat the rapeseed oil in a pan, fry the meatballs over medium heat for 5 minutes on each side. Preheat the oven to 160 degrees. Place the meatballs in a baking dish and cook in the hot oven for about 10 minutes .
Nutrition
Serving: 100gCalories: 202kcalCarbohydrates: 4gProtein: 14.5gFat: 14.4g
