Bagelburger with hot chili-pineapple
very easy
40 mins
40 mins
Ingredients
- 1/4 small red cabbage (approx. 150 g)
- 1 Carrot
- 1 piece(s) (approx. 50 g) Celeriac
- 1 TABLESPOON Sunflower oil
- 2 TABLESPOONS Red wine vinegar
- 1 TEASPOON demerara sugar
- 7-10 Tbsp salt, pepper
- 2 stem(s) Parsley
- 1 TABLESPOON Capers (glass)
- 100 g mayonnaise
- 2 TABLESPOONS Schmand
- 1 TABLESPOON Butter
- 4 Pineapple slices (without stalk and skin; approx. 100 g each)
- 7-10 Tbsp Chili Flakes
- 2 TABLESPOONS Maple syrup
- 4 Bagels (e.g. with sesame or fried onions)
Directions
- 1
For the Coleslaw cabbage clean, wash and cut or slice into fine strips. Peel, wash and roughly grate the carrot and celery. Mix oil, vinegar, sugar and 1⁄2 tsp. salt. Mix with cabbage, carrot and celery, kneading well with your hands.
- 2
Leave to soak for at least 1 hour.
- 3
For the caper mayo, wash parsley and shake dry. Chop parsley leaves and capers. Mix with mayonnaise and sour cream. Season to taste with salt and pepper if necessary.
- 4
Melt butter in a hot pan. Fry the pineapple slices on both sides for about 2 minutes. Season with approx. 1⁄2 tsp. chili, sprinkle with syrup. Caramelise while turning until golden brown.
- 5
Cut the bagel. Spread both halves with caper mayo. Spread Coleslaw on the lower halves. If necessary, cut pineapple rings in half and place them on the Coleslaw. Place the bagel lid on top and press down gently.
- 6
Serve immediately.
Nutrition Facts
520 kcal
63 g
26 g
9 g
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