John Myers
Ingredients for 1 servings:
- 250 g potatoes
- e.g. olive oil
- some iceberg lettuce leaves
- 1 small onion(s)
- 100 g minced beef
- 2 gherkins
- 1 shot of cucumber water
- 10 g cheese, grated, light
- 1 tsp salad cream (Miracle Whip Balance)
- 1 tsp ketchup, light
- 1 tsp mustard
- salt and pepper
- 1 pinch(s) sweet paprika powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Delicious and low-calorie bowl
Peel the potatoes and cut into small pieces. Place them on a baking sheet, spray with a little oil, and season with salt. Bake at 200°C (top/bottom heat) for about 25-30 minutes until crispy. Heat a pan and brown the ground beef with a little oil. Season with salt, pepper, and paprika. Add 2/3 of the onions and continue cooking until the beef is cooked through. Place the iceberg lettuce in a bowl. Peel and finely dice the onion. Mix ketchup, mustard, Miracle Whip, and pickle juice in a small bowl. Cut the pickles into small pieces. Arrange the crispy potatoes on the lettuce leaves. Add the ground beef, then the remaining onions and sliced cucumbers. Drizzle with Big Mac sauce and sprinkle with some light cheese. Approx. 400 kcal per serving.
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