Fine meat pie skewers with radish salad
easy
50 mins
50 mins
Ingredients
- 1 Stalk (approx. 350 g) Leeks
- 1 Onion
- 1 Garlic clove
- 350 g Minced pork
- 1 egg (size S)
- 2-3 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp dried, crushed chili
- 1 knife tip ground ginger, coriander, lemongrass and cinnamon
- 2-3 TABLESPOONS Sesame Oil
- 2 Federation Radishes
- 3 TABLESPOONS Wine vinegar
- 3 TABLESPOONS Soybean oil
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sugar
- 1 spearmint stem
- 200 g Skimmed milk yoghurt
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Mint
Directions
- 1
Clean the leeks, cut them lengthwise, wash them and cut them into 2 approx. 18 cm long pieces. Cook in boiling water for 4 minutes, then drain. Peel onion and garlic and dice finely. Knead minced meat, egg, onion and garlic and breadcrumbs. Season with salt, chilli, ginger, coriander, lemongrass and cinnamon.
- 2
Put the leek on foil in scales to a plate (approx. 30 x 18 cm). Press the chopping mass flat on it. Roll up firmly with the help of the foil. Cut into triangles (like small pieces of cake) and put on skewers. Fry in hot sesame oil for about 5 minutes, turning. For the salad, clean and wash the radishes and cut them into fine slices. Whip vinegar and oil. Season with salt, white pepper and sugar. Mix marinade and radishes. Wash mint, pluck leaves and chop.
- 3
Whip vinegar and oil. Season with salt, white pepper and sugar. Mix marinade and radishes. Wash mint, pluck leaves and chop. Mix yoghurt, mint and lemon juice. Season with salt and pepper. Serve skewers, salad and dip garnished with mint
Nutrition Facts
380 kcal
10 g
27 g
22 g
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