Filled delicacies (cheese rolls and mini burgers)
easy
40 mins
40 mins
Ingredients
- 2 TABLESPOONS Curry
- 2 TABLESPOONS Oil
- 20 Chive straws
- 12 discs (20 g each) Emmental cheese
- 24 discs (10 g each) Baguette Salami
- 400 g Cottage cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Splash lime juice
- 1 Onion
- 500 g mixed minced meat
- 1 Egg yolk Size (M)
- 3 TABLESPOONS Breadcrumbs
- 1 TEASPOON Mustard
- 3 TABLESPOONS Vegetable maize (canned)
- 1 collar Rocket
- 4 cherry tomatoes
- 1 (approx. 200 g) pickled cucumber
- 6 Tl Ketchup
Directions
- 1
For the cheese rolls, dissolve curry in 1 tablespoon of oil in a small pot at medium heat and let it cool down again. Scald 12 chive stalks with boiling water, quench and put them side by side on kitchen paper.
- 2
In the meantime, spread the cheese slices next to each other. Place 2 slices of salami on each. Mix cottage cheese with curry and season with salt, pepper and a dash of lime juice. Spread 1 heaped tablespoon of cottage cheese on each of the top edge of the salami slices.
- 3
Roll up tightly and tie up with one chive stalk each. For the Mini-Burger peel the onion and cut it into fine cubes. Put minced meat and onion in a bowl. Add egg yolk, breadcrumbs and mustard, season with salt and pepper.
- 4
Fold the corn into the mixture and form 12 burgers. Heat 1 tablespoon of oil in a frying pan. Fry the burgers at medium heat until golden brown and let them cool down lukewarm. In the meantime, wash and drain the rocket.
- 5
Wash the cherry tomatoes and cucumber and cut into slices. Halve the burgers horizontally and spread 1/2 tsp. ketchup on each. Spread some rocket on the lower halves and cover each with 1 cucumber slice and 2 tomato slices.
- 6
Place the upper halves on top. Arrange mini-burgers and cheese rolls on plates. Decorate with chives.
Nutrition Facts
670 kcal
11 g
46 g
50 g
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