Hack-winner medals
easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp crusts of 4 slices of toast bread (see runner sandwiches) or 1 slice of toast bread
- 1 medium onion
- 500 g mixed minced meat
- 1 egg (size M)
- 2 TABLESPOONS Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 TABLESPOON Mayonnaise and tomato ketchup
- 1 Boxed white bread
- 1 large carrot
- 3 discs tomato, some lettuce leaves and cress to garnish
- 3 small freezer bags
- 7-10 Tbsp wooden skewers
Directions
- 1
Soak the toast crust in cold water. Peel and finely chop the onion. Knead the crushed bread crust, minced meat, onion, egg, 1 tablespoon mustard, salt and pepper. Form 8 flat meatballs from the minced dough. Fry the meatballs in hot oil for about 5 minutes on each side. Take them out and let them cool down. Fill 1 tablespoon of mustard, mayonnaise and ketchup into one freezer bag each and cut off a small corner.
- 2
Pour a number and a rim on each meatball (place 1 with mustard equals gold, place 2 with mayonnaise equals silver, place 3 with ketchup equals bronze). For the winner's podium, cut off the lower third of a tin of white bread lengthwise and place a piece of it on the bread as a winner's podium. Peel and wash the carrot and cut it into thin slices. With a sharp knife cut out 1, 2 and 3 each and stick them to the winners' rostrum with some mustard or mayonnaise. Cut out "tongues of fire" for the Olympic flame from the rest of the carrot. Place the chopped medals on slices of tomato on the winners' rostrum, if necessary fix them with wooden skewers. Place the remaining minced medals, lettuce leaves and cress around the winners' rostrum
Nutrition Facts
220 kcal
3 g
17 g
14 g
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