Carrot Hot Dogs

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 8
  • 8 (approx. 100 g each) Carrots from the Bund
  • 3 TABLESPOONS Soy sauce
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Noble sweet paprika
  • 1/2 TEASPOON dried thyme
  • 1/2 TEASPOON dried oregano
  • 1 can (425 ml) Chickpeas
  • 1 small red onion
  • 2 Tomatoes
  • 4-5 Tbsp Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Cider vinegar
  • 2 small Roman salad hearts
  • 8 Hot dog buns
  • 100 g pickled cucumber slices
  • 80 g Roasted onions
  • 7-10 Tbsp Grease
  • 1 Freezer bag

Directions

  1. 1

    Wash the carrots thoroughly. Mix soy sauce, oil and paprika and place in a freezer bag. Add the carrots, mix and chill for about 1 hour.

  2. 2

    Add carrots from the marinade. Put carrots, marinade and 3 tablespoons of water into a greased casserole dish and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Turn carrots occasionally and sprinkle with herbs about 3 minutes before the end of cooking time.

  3. 3

    Put the chick peas in a sieve, rinse briefly under cold water and drain well. Peel and finely chop the onion. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Coarsely puree 1/3 of the chickpeas and cream. Mix chick peas, chick pea puree and 2/3 of the tomato cubes and season with salt, pepper and a little vinegar.

  4. 4

    Wash and clean the salad, cut in half lengthwise and cut into strips. Remove carrots from the oven. Put rolls on a baking tray and bake at the same temperature for 5-8 minutes.

  5. 5

    Cut the roll lengthwise. Spread 2/3 of the salad on the rolls. Place one carrot on each roll. Add the chickpeas, remaining lettuce and cucumber slices and sprinkle with diced tomatoes and fried onions. Serve immediately.

Nutrition Facts

KCAL
320 kcal
CARBS
49 g
FATS
10 g
PROTEINS
8 g