John Myers
Small Minced Meat Cake Dwarf, Trapper-like
The perfect small minced meat cake dwarf, trapper-like recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 piece Egg
- 1 Teaspoon Mustard medium hot
- 2 tablespoon Herbs – here fresh parsley and dried wild garlic
- 1 tablespoon Grated Parmesan
- 1 size Onion for the minced meat
- Pepper, salt, paprika to taste
- 500 g Boiled potatoes, possibly from the day before
- 2 tablespoon Cream cheese
- 1 tablespoon Herbs – here fresh parsley and dried wild garlic
- 1 half Vegetable onion or 1 large onion for the potato mixture
- 2 tablespoon Tomato paste
- 1 small Tin of Mexican vegetables 170/135 gram tin
- 250 g Gypsy sauce from my KB or bought
- 2 tablespoon Cream cheese with herbs
- 1 tablespoon Milk
- 3 Size Tomatoes or 8 cocktail tomatoes
- Pepper, salt, paprika to taste
- 1 8er Springform pan or small baking dish
- Mix the minced meat with the egg, mustard, chopped herbs, Parmesan, the onion (diced small) and mix with the spices.
- Mash the potatoes with a fork and mix with the cream cheese, herbs, diced onion and tomato paste until a thick paste is formed.
- Grease the cake tin and sprinkle with breadcrumbs / breadcrumbs. Put the potato mixture – leave some of the mixture for decoration – into the mold as a base. Pull up the sides a little so that a margin is created. Press down well.
- Put a third of the mince on the potato base. Spread the drained Mexican vegetables on top. Put half of the gypsy sauce on the vegetables. Now another pecking layer follows – the second third. Spread cream cheese (mixed with the milk, seasoned with pepper, salt and paprika) on top of this mince. Place the sliced tomatoes on top of the cream cheese. This a little pepper. Put the last layer of mince on the tomatoes and use the rest of the mashed potatoes to decorate – I formed small dumplings and worked the rest into the middle of the mince. Finally pour the rest of the gypsy sauce over the cake.
- Bake the form in the preheated oven, top / bottom heat 180 degrees on the middle rack, for one hour. To be on the safe side, line the tray with baking paper – liquid may come out of the mold. The cake is very juicy – be careful when cutting, it crumbles very easily. But it is suuuuper-juicy-delicious!
- Herbal baguette tastes good with it. Bon Appetit!
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