Confetti burger with carrot snakes

Name: Confetti burger with carrot snakes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (425 ml; drained weight: 285 g) Vegetable maize; 350 g Carrots; 1 (250 g) green pepper; 1 Onion; 500 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 10 g Butter or margarine; 300 g Radish; 60 g Salad mayonnaise (50 % fat); 80 g Tomato Ketchup

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (425 ml; drained weight: 285 g) Vegetable maize
350 g Carrots
1 (250 g) green pepper
1 Onion
500 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Oil
10 g Butter or margarine
300 g Radish
60 g Salad mayonnaise (50 % fat)
80 g Tomato Ketchup

Directions

1
Drain the corn. Peel and clean the carrots, put approx. 200 g aside. Cut the rest into small cubes. Quarter peppers, clean and wash. Put 1/4 aside, dice the rest finely. Peel and finely dice the onion.
2
Mix carrot, paprika and onion cubes with half of the corn. Knead minced meat with prepared vegetable cubes, breadcrumbs and egg. Season with salt and pepper. Form approx. 12 balls out of the minced mass. Heat oil in a pan. Brown the meatballs all around and put them on a baking tray. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. In the meantime, cut 100 g carrot lengthwise into slices. Cut out "confetti" from carrot slices and paprika with perforated sockets of different sizes. Heat the fat, fry the confetti and the remaining corn in it, season with salt and pepper. Peel long, thin slices from 100 g carrot with a peeler.
3
Brown the meatballs all around and put them on a baking tray. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. In the meantime, cut 100 g carrot lengthwise into slices. Cut out "confetti" from carrot slices and paprika with perforated sockets of different sizes. Heat the fat, fry the confetti and the remaining corn in it, season with salt and pepper. Peel long, thin slices from 100 g carrot with a peeler. Peel and clean the radish, make radish spirals with a spiral peeler. For the dip mix mayonnaise with ketchup, season with salt and pepper. Sprinkle meatballs with vegetable confetti. Serve with carrot strips and radish spirals. Serve with dip
4
Peel and clean the radish, make radish spirals with a spiral peeler. For the dip mix mayonnaise with ketchup, season with salt and pepper. Sprinkle meatballs with vegetable confetti. Serve with carrot strips and radish spirals. Serve with dip