John Myers
Spicy Cabbage Patties Cooked Low
The perfect spicy cabbage patties cooked low recipe with a picture and simple step-by-step instructions.
- 250 g White cabbage salad see my KB rest from the previous day, well put
- 3 piece Spring onions fresh, sliced
- 2 Discs Whole grain toasted toasted and crumbled
- 2 piece Egg
- 150 g Breadcrumbs see my KB, http://www./rezept/390411/Viel Zweckpaniermehl-scharf.html
- 1 piece Garlic cloves finely chopped
- 2 tsp Freshly grated pecorino
- 1 tsp Mild mustard
- 1 piece Grated ginger fresh
- 1 pinch Ground caraway
- 1 pinch Hot paprika powder
- 3 tbsp Rapeseed oil
- The burgers are deliberately provided with lots of toasted flavors. That’s our taste and if you don’t like it, you don’t need to read the recipe.
- To anticipate it. These are the “world’s best” NT herb cakes I have ever eaten. Crispy on the outside and juicy on the inside. The pictures explain the whole preparation.
- Ginger, cheese, caraway seeds. Put the paprika powder, mustard and garlic in a bowl and mix together.
- Then add the spring onions, cabbage and toast and mix everything well. If you like, you can also add salt and pepper to taste. The mass was spicy enough for me, thanks to the already spicy coleslaw and the other ingredients, plus the spicy breadcrumbs.
- Now about 3 tablespoons of the spicy breadcrumbs and the eggs. Knead everything well and shape into two meatballs. Preheat the electric oven with the casserole dish set to 80 degrees.
- Roll the meatballs in the rest of the breadcrumbs and add plenty of toasted aromas on both sides in a pan.
- Now put in the baking dish and let it simmer in the middle of the oven for about 30 minutes. Anyone can add side dishes as they like. We had whole wheat fork spagetti with it.
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