Chopped skewers on carrot and mangetout salad

Name: Chopped skewers on carrot and mangetout salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Sweet peas; 300 g Carrots; 7-10 Tbsp Salt; 3 TABLESPOONS rice vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 7-10 Tbsp Sugar; 3 TABLESPOONS Sesame Oil; 1 ( approx. 80 g ) red onion; 600 g mixed minced meat; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Sesame seed; 7-10 Tbsp Coriander; 7-10 Tbsp Kebabs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Sweet peas
300 g Carrots
7-10 Tbsp Salt
3 TABLESPOONS rice vinegar
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
7-10 Tbsp Sugar
3 TABLESPOONS Sesame Oil
1 ( approx. 80 g ) red onion
600 g mixed minced meat
1 egg (size M)
2 TABLESPOONS Breadcrumbs
3 TABLESPOONS Sesame seed
7-10 Tbsp Coriander
7-10 Tbsp Kebabs

Directions

1
Wash and clean the sugar snap peas. Wash, peel and cut the carrots into long diagonal slices. Blanch sugar snap peas and carrots in boiling salted water for about 5 minutes. Drain and rinse with cold water.
2
Mix vinegar, salt, pepper, ground coriander and sugar. Stir in 2 tablespoons of oil drop by drop with a whisk. Peel onion and cut into rings. Marinate vegetables with the prepared sauce and chill.
3
Knead minced meat, egg and breadcrumbs. Season to taste with salt and pepper. Form minced meat into small balls. Roll half of the balls in sesame seeds. Heat 1 tablespoon of oil in a frying pan and fry the balls in portions for about 5 minutes, turning them over.
4
Put the balls on skewers and serve with the salad. Garnish with coriander.