Chopped Honey Rolls
easy
45 mins
45 mins
Ingredients
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 3 TABLESPOONS chunky peanut cream (crunchy)
- 3-4 Tbsp Lemon juice
- 7-10 Tbsp Sweet peppers
- 3-4 Tbsp Soy sauce
- 1 pinch Sugar
- 1 glass (370 ml; separation weight: 210 g) roasted red paprika
- 250 g Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 medium onion
- 750 g mixed minced meat
- 100 g clear honey
- 1/2 Picking salad
- 25 g roasted unsalted peanuts
- 7-10 Tbsp cherry tomatoes and basil
- baking paper
Directions
- 1
Peel the garlic and press it through a garlic press. Heat 1 tablespoon of oil, sauté garlic briefly. Add peanut cream and melt while stirring. Add 300 ml water and stir until a smooth sauce is formed. Season to taste with lemon juice, paprika powder, soy sauce and sugar, leave to cool. For the paprika dip, drain the paprika and puree finely.
- 2
Stir in sour cream and season to taste with salt and pepper. Peel and finely chop the onion. Knead minced meat and onion. Season with salt, pepper and paprika powder. Form 4 rolls (each 1.5 cm Ø; 24 cm long), cut each into 4 pieces. Place the rolls on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Mix honey with salt, pepper and 1 tablespoon of oil. Spread the oil on the rolls about 5 minutes before the end of the baking time. Clean, wash and pluck the salad. Coarsely chop the peanuts. Arrange the rolls on the salad.
- 3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Mix honey with salt, pepper and 1 tablespoon of oil. Spread the oil on the rolls about 5 minutes before the end of the baking time. Clean, wash and pluck the salad. Coarsely chop the peanuts. Arrange the rolls on the salad. Sprinkle peanut sauce with the peanuts. Garnish with cherry tomatoes and basil
- 4
With 8 people:
Nutrition Facts
470 kcal
15 g
35 g
23 g
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