John Myers
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Papa-style Peppers
The perfect papa-style peppers recipe with a picture and simple step-by-step instructions.
Makes approx. 18-20 pieces
- 2 Red peppers approx. 400 g
- 500 g Minced (half and half)
- 200 g Onions
- 1 Carrot approx. 100 g
- 1 piece Celery approx. 50 g
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 1 Yesterday’S rolls
- 5 tbsp Breadcrumbs
- 1 Egg
- 2 tbsp Fry the oil with the vegetables
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- 1 tsp Sambal oelek
- 1 tbsp Freshly grated horseradish
- 1 tsp Mustard medium hot
- 100 g Breadcrumbs
- 2 cups Oil for frying
Prepare vegetables:
- Clean, wash and finely dice the peppers. Peel the onions, garlic cloves, celery and ginger and dice everything finely. Peel the carrot with the peeler and dice finely. Heat oil (2 tbsp) in a pan and fry the vegetables (diced paprika, diced onions, diced carrots, diced celery, diced garlic cloves and diced ginger) in it for about 10 minutes / stir-fry and let cool a little.
Bell Pepper:
- Soak the rolls and squeeze them out well. All ingredients (minced, prepared vegetables, squeezed rolls, egg, 5 tbsp breadcrumbs, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon sweet paprika, 1 teaspoon mild curry powder, 1 teaspoon sambal oelek, 1 teaspoon freshly grated horseradish and 1 teaspoon medium-hot mustard ) in a bowl, mix / knead well and let rest for about 10 minutes. Shape meatballs with moistened hands, roll in breadcrumbs and fry in a pan with plenty of oil until golden-brown.
Serve:
- Here the meatballs were served with Brussels sprouts and potatoes. The meatballs taste warm and cold and can also be frozen in advance.
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