Chopping buffer with two dips

Name: Chopping buffer with two dips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Radishes; 1 Beet Cress; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 Federation Spring onions; 1 medium onion; 2 Garlic cloves; 500 g mixed minced meat; 4 Eggs (size M); 7-10 Tbsp Chilli powder; 3 TABLESPOONS Oil; 100 ml Asian sauce

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch Radishes
1 Beet Cress
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 Federation Spring onions
1 medium onion
2 Garlic cloves
500 g mixed minced meat
4 Eggs (size M)
7-10 Tbsp Chilli powder
3 TABLESPOONS Oil
100 ml Asian sauce

Directions

1
Clean the radishes, wash them and cut them into sticks. Put something aside for garnishing. Cut cress from the bed, put something aside for garnishing, chop the rest finely. Mix crème fraîche with radishes and cress, season with salt and pepper.
2
Clean and wash spring onions. Cut 1 spring onion into fine rings. Peel onion and garlic, dice finely. Mix minced onion, onion, garlic and eggs. Season with salt, pepper and chilli powder.
3
Heat the oil in a pan. Spread the minced meat mixture in it in portions to form flat buffers. Fry for 2-3 minutes on each side. Take out, drain on kitchen paper, keep warm. Process the rest of the mince in the same way.
4
Serve the buffer with radish dip, Asian sauce and the rest of spring onions. Sprinkle with set aside radishes, cress and spring onion rings.