Hack-Dog

Name: Hack-Dog
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 Bread roll (from the previous day); 1 Onion; 400 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 400 g colourful peppers; 1 sprig of rosemary; 1 collar Chives; 30 g Radish sprouts; 40 g Cashew nuts; 2 TABLESPOONS Lemon juice; 2 packages (250 g each; 4 pieces each) Hot dog buns; 100 ml Asian sauce

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 Bread roll (from the previous day)
1 Onion
400 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
400 g colourful peppers
1 sprig of rosemary
1 collar Chives
30 g Radish sprouts
40 g Cashew nuts
2 TABLESPOONS Lemon juice
2 packages (250 g each; 4 pieces each) Hot dog buns
100 ml Asian sauce

Directions

1
Soak the buns. Peel and finely dice the onion. Knead minced meat, egg, squeezed out roll and onion. Season with salt, pepper and coriander. Shape into small, longish meatballs. Clean, wash and cut the bell peppers into very fine strips.
2
Strip rosemary needles from the stalks. Wash the chives, cut them into 2-3 cm long pieces. Mix paprika, rosemary, chives, sprouts and cashew nuts with some lemon juice. Cook the meatballs on the hot grill while turning for about 7 minutes. Heat the hot dog buns on the grill for approx. 2 minutes on each side. Cut the rolls from one side and fill them with meatballs, vegetable-herbal mixture and some asian sauce