Hearty cakes with peas (four times different) with cucumber salad and roast beef

Name: Hearty cakes with peas (four times different) with cucumber salad and roast beef
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g frozen peas; 14 Stem(s) Coriander; 150 g Cucumber; 2 TABLESPOONS Schmand; 1 TABLESPOON White wine vinegar; 2 TABLESPOONS + 150 ml milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes; 12 discs Roast beef cold cuts; 25 g Butter or margarine; 200 g Flour; 1/4 TEASPOON Baking Powder; 2 Eggs (size M); 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g frozen peas
14 Stem(s) Coriander
150 g Cucumber
2 TABLESPOONS Schmand
1 TABLESPOON White wine vinegar
2 TABLESPOONS + 150 ml milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes
12 discs Roast beef cold cuts
25 g Butter or margarine
200 g Flour
1/4 TEASPOON Baking Powder
2 Eggs (size M)
7-10 Tbsp grated nutmeg
4 TABLESPOONS Oil

Directions

1
##peas## with boiling water, let it stand for about 5 minutes and pour it into a sieve. Wash ##coriander##, shake dry and chop the upper half of 10 stems finely.
2
Cucumber wash, clean and cut into small cubes. Stir sour cream, vinegar and 2 tablespoons of milk until smooth. Add ##cucumber## and half of the chopped coriander and season with salt, pepper and some ##chilli##.
3
Cut 4 slices of roast beef into strips. Melt the fat. Mix flour and baking powder in a mixing bowl. Add eggs, 150 ml milk and liquid fat and mix to a smooth dough. Season dough with nutmeg, salt and pepper.
4
Add peas, the remaining chopped coriander and strips of meat. Heat the oil in portions in a pan and pour in 1/4 of the dough. Fry the cakes for about 4 minutes, turning them over. Remove and keep warm.
5
Bake 3 more cakes. Arrange one cake each with cucumber salad and 2 slices of roast beef. Garnish with coriander.