Chopping buffer with two different dips

Name: Chopping buffer with two different dips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Radishes; 1 Beet Cress; 150 g clotted cream; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Spring onions; 100 ml Asian sauce (bottle); 1 medium onion; 2 Garlic cloves; 500 g mixed or minced pork; 4 Eggs (size M); 7-10 Tbsp Chilli powder or Sambal Oelek; 3 TABLESPOONS Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Radishes
1 Beet Cress
150 g clotted cream
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Spring onions
100 ml Asian sauce (bottle)
1 medium onion
2 Garlic cloves
500 g mixed or minced pork
4 Eggs (size M)
7-10 Tbsp Chilli powder or Sambal Oelek
3 TABLESPOONS Oil

Directions

1
Clean, wash and chop the radishes. Rinse cress, cut from the bed. Mix both with sour cream and yoghurt. Season to taste with salt and pepper
2
Clean and wash spring onions. Cut 1 spring onion into fine rings and stir into the asia sauce
3
Peel and finely dice the onion and garlic. Mix with minced meat and eggs. Season with salt, pepper and chilli powder
4
Heat the oil in portions in a frying pan. Add 2-3 tablespoons of chopped mass and spread flat. Fry about 10 buffers on each side for 2-3 minutes. Remove and keep warm. Serve with the rest of spring onions and dips
5
Drink: mineral water