Minced meat with Thai peanut sauce and avocado cream with potatoes

Ingredients for 2 servings:

• 6 potatoes
• Salt
• Rosemary, optional
• Turmeric powder, optional
• 500 g minced meat, mixed
• 200 ml sauce (Real Thai Peanut Satay Sauce)
• 25 g pine nuts
• 2 onions
• 2 garlic cloves
• 2 tbsp Thai curry paste, red
• salt and pepper
• Steak seasoning, optional
• 2 shallots
• 6 small tomatoes
• 1 bunch of chives
• salt and pepper
• 3 avocados, peeled, pitted, mashed with a fork
• 200 g crème fraîche
• chili powder
• 1 dashes lemon juice
• 1 garlic clove(s), peeled, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

slight spiciness

Dice the shallots and tomatoes. Finely chop the chives and mix everything in a bowl, then season with salt and pepper. Peel the potatoes, cut them into smaller pieces, and cook for about 20 minutes, adding salt and, if desired, rosemary and turmeric, depending on the desired firmness. Avocado cream: Place the mashed avocados in a saucepan with a few squeezes of lemon juice. Stir in the crème fraîche and, if desired, add garlic and a little chili powder. Heat the cream gently over low heat; do not boil. Minced meat with peanut sauce: Peel the garlic and onions, chop them into small pieces, or finely chop the garlic, and fry them lightly in a pan with a little oil. Then add the pine nuts and minced meat to the pan and sprinkle with steak seasoning, if desired. Once the minced meat is cooked, add the Thai peanut sauce and the red Thai curry paste (or green if you prefer it spicier) and mix everything well. Let it heat up in the pan for a while.