Cucumber salad with veal rissoles
50 mins
50 mins
Ingredients
- 1 Cucumber (ca.500 g)
- 7-10 Tbsp salt, pepper
- 5 (approx. 75 g) Shallots
- 3-4 Tbsp Olive oil
- 3-4 Stem(s) Dill
- 3-4 Tbsp White wine vinegar
- 2 TABLESPOONS sweet-sour Asian sauce
- 1 1/2 TSP. medium hot mustard
- 1/2 TEASPOON Curry and sugar
- 1 old roll
- 1 small branch of rosemary (fresh)
- 500 g Veal mince
- 1 Egg
- 7-10 Tbsp Butaris or clarified butter 30 g
Directions
- 1
Wash the cucumber, cut in half lengthwise and remove the seeds. Cut the cucumber into small cubes, salt lightly and let it stand for about 2 hours.
- 2
Peel and finely dice the shallots. Fry in el hot oil until translucent. Let cool off. Wash dill and chop finely. Mix 1/3 shallots with vinegar, asia sauce, 1/2 tsp. mustard, curry, sugar, some salt, pepper and dill.
- 3
Fold in 2-3 tbsp. oil. Drain cucumber cubes well and mix with the marinade. Leave to stand for about 2 hours.
- 4
Soak the rolls in cold water. Wash the rosemary, remove the needles and chop half of it finely. Knead with the veal mince, the squeezed out roll, egg, rest of shallots, 1 tsp mustard, salt and pepper. Form 8 meatballs with moistened hands.
- 5
Heat butaris in a pan. Fry the meatballs for 8-10 minutes. Finally fry the remaining rosemary needles briefly. Season the cucumber salad to taste and put it on a plate with the meatballs.
- 6
Attention the total working time is 4 hours.
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