John Myers
Contents
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Ingredients
Minced meat loaf: (Makes approx. 10 - 12 pieces)
- 500 g Onion meat (minced pork)
- 1 Large onion approx. 150 g
- 1 Old bun
- 1 Egg
- 2 tsp Salt
- 1 tsp Sweet paprika
- 0,5 tsp Chili powder
- 50 g Breadcrumbs
- 1 Cup of oil
- Breadcrumbs
Carrot, zucchini and potato mash:
- 400 g Carrots
- 200 g Zucchini
- 400 g Potatoes
- 1 tsp Salt
- 1,5 tbsp Butter
- 50 ml Milk
- 2 big pinches of salt
- 1 big pinch of pepper
Carrot blossom vegetables:
- 600 g Carrots
- 2 tsp Instant vegetable broth
- 250 ml Water
- 1 big pinch of salt
- 1 big pinch of pepper
- 1 tbsp Butter
Sauce:
- 200 ml Vegetable broth (take the broth from the carrot blossom vegetables!)
- 100 g Sour cream
- 4 tbsp Milk
- 2 big pinches of salt
- 1 big pinch of pepper
- 1 big pinch of sugar
- 1 Msp Chili powder
- Beef broth instant
To serve:
- 4 Stem Maggi herb
Instructions
Minced meat loaf:
- Peel the onion and dice finely. Soak the roll in water and squeeze it out well. Put all ingredients (onion mince, onion cubes, soaked bread roll, 1 egg, salt, sweet paprika, chilli powder and breadcrumbs) in a bowl and mix / knead well. Shape minced meatballs (approx. 12 pieces), roll in breadcrumbs, fry in a pan with oil (1 cup) until golden-brown on all sides, place on an ovenproof dish and keep warm in the oven at 50 ° C until serving.
Carrot, zucchini and potato mash:
- Peel and dice the carrots, zucchini and potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain, add butter (1.5 tbsp), milk (50 ml) and work through / mash with the potato masher. Finally season with salt (2 big pinches) and pepper (1 big pinch) and keep warm until serving.
Carrot blossom vegetables:
- Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 5 mm thick) with the knife. Boil the carrot blossoms in vegetable stock for about 10 minutes, drain / collect the stock and season the carrot blossoms with salt (2 big pinches) and pepper (1 big pinch) and finally stir in butter (1 tbsp).
Sauce:
- Stir flour (2 tbsp) into the roast fat from the minced meat balls (burn in!) And deglaze with the vegetable stock. Stir in the sour cream (100 g) and milk (4 tbsp) and season with salt (2 big pinches), pepper (1 strong), chili powder (1 MSP) and beef broth (1 teaspoon instant). Bring the sauce to the boil and simmer / reduce for approx. 5 - 6 minutes at a low temperature.
Serve:
- Serve the minced meatballs with sauce, carrot, courgette and potato mash and carrot blossom vegetables, garnished with Maggi cabbage.
Nutrition
Serving: 100gCalories: 87kcalCarbohydrates: 7.4gProtein: 1.5gFat: 5.7g
