John Myers
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Picnic Snacks
The perfect picnic snacks recipe with a picture and simple step-by-step instructions.
Minibulettes: (makes approx. 34 – 35 pieces)
- 670 g Ground beef
- 2 150 g onions
- 4 Garlic cloves
- 2 Eggs
- 2 Yesterday’S rolls
- 1 Red chilli pepper
- 2 tsp Salt
- 2 tsp Sweet paprika
- 1 tsp Mild curry powder
- 1 bunch Coriander
- Breadcrumbs
- 1 Cup Oil
Pork tenderloin: (Makes 20-22 pieces)
- 1 Pork fillet approx. 580 g
- Salt
- Pepper
- 2 Eggs
- 100 g Flour
- 150 g Breadcrumbs
- 1 Cup Oil
Minibulettes:
- Peel and dice the onions. Peel and finely dice the garlic cloves. Soak the rolls in water and squeeze them out well. Clean, wash and finely dice the chilli pepper. Wash the coriander, shake dry and chop / cut. Put all ingredients (minced beef, onion cubes, garlic clove cubes, eggs, dislodged rolls, chili peppers cubes, chopped coriander, salt, sweet paprika and mild curry powder) in a bowl and work through / knead well by hand. Shape small meatballs (approx. 4 – 5 cm. Diameter), roll in breadcrumbs and fry in a pan with oil (1 cup) until golden-brown on both sides.
Pork tenderloin:
- Clean / parry the pork fillet, cut into slices, season with plenty of salt and pepper on both sides, bread (flour, whisked egg and breadcrumbs) and fry until golden-brown on both sides in a pan with oil (1 cup).
Serve:
- Serve minibulettes with pork tenderloin as finger food. Bread rolls, mustard, ketchup, pickles and various drinks are enough.
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