Contents
show
Ingredients
For the potato and vegetable puree:
- 2 tbsp Vegetable oil
- 1 kg Potatoes
- Salt
- 1 small Zucchini
- 1 Red peppers
- 2 middle Red onions
- 1 small Clove of garlic
- 0,5 tsp Freshly squeezed lemon juice
- 1 tbsp 6-herb mixture frozen
- 125 ml Milk warm
- 125 ml Vegetable broth warm
- 2 tbsp Homemade herb butter or ready-made product
- Herbal salt, colored pepper from the mill
- 1 pinch Nutmeg
- 0,5 tsp Sweet paprika powder
Aside from that:
- 3 Vine tomatoes
For the cheese and nut topping:
- 100 g Unsalted cashew nuts
- 4 tbsp Parmesan cheese
- 2 tbsp Liquid butter
- 2 tbsp Roasted onions
- 2 tbsp 6-herb mixture frozen
- 1 tsp Sweet paprika powder
Instructions
- Peel the potatoes and cook them in salted water until soft. In the meantime, clean and wash the zucchini and peppers. Peel the onions and garlic. Dice the zucchini, paprika and onions, finely chop the garlic.
- Preheat the oven to 180 degrees (top and bottom heat). Heat the oil in a pan. Halve the meat loaf and fry both sides in the oil. Take out and drain on some kitchen roll. Sauté the finely chopped vegetables in the remaining fat for about 7-8 minutes. Season lightly with herbal salt, colored pepper and lemon juice. Finally stir in the herbs.
- For the cheese and nut cover, grind the cashew nuts and Parmesan finely in the food processor. Put in a bowl and knead with the melted butter, fried onions, herbs and paprika. Wash the tomatoes, cut out the stem end, cut the tomatoes into slices.
- Drain the cooked potatoes and allow them to evaporate. Remove from heat and roughly chop. Mix the warm milk and vegetable stock. Mash the potatoes to a smooth puree, gradually adding the liquid. Stir in the herb butter until completely melted. Season the puree with herbal salt, colored pepper, nutmeg and paprika powder to taste, then add the fried vegetables and mix in.
- Put the puree in a large baking dish and smooth it out. Cover with the tomato slices, then spread the fried meat loaf on top. Spread the cheese and nut mixture on the meat loaf and press down a little (best with your fingers). Baked in the oven for about 25 minutes. Take out, arrange the Leberkäse with the vegetable and potato puree and serve. A fresh salad of your choice tastes good with it. Bon appetit and have fun trying it out :-).
- TIP: This is also a good way to use leftover puree from the day before.
Nutrition
Serving: 100gCalories: 178kcalCarbohydrates: 9.9gProtein: 5.6gFat: 12.8g