Herb burgers with chervil-carrot-vegetables
easy
30 mins
30 mins
Ingredients
- 2 Potatoes (about 100 g)
- 7-10 Tbsp Salt
- 150 g Carrots
- 1 small onion
- 3 Stem(s) Dill and
- 7-10 Tbsp Parsley
- 1/2 bunch Chives
- 80 g Beefsteak minced meat
- 1 Egg Yolk
- 1 TABLESPOON Low-fat curd
- 7-10 Tbsp black pepper
- 1 TEASPOON Oil
- 1/2 potty Chervil
- 1/2 TEASPOON twigs lemon thyme
Directions
- 1
Wash and peel the potatoes and cook them in little boiling salted water for about 20 minutes. Peel, wash and slice carrots diagonally. Steam in little salted water for about 10 minutes. Peel and finely chop the onion.
- 2
Wash the dill, parsley and chives and dab dry. Chop finely except for something to garnish. Knead minced meat, egg yolk, quark, onion and half of the herbs. Season with salt and pepper.
- 3
Form 3 mini rissoles. Heat oil in a pan and fry the meatballs for 4-5 minutes on each side. In the meantime, pluck the chervil leaves from the stems. Drain the carrots and collect the cooking water.
- 4
Stir with granulated stock. Mix carrots with chervil and arrange on a plate together with the meatballs and potatoes. Pour stock over the carrots and potatoes. Sprinkle the meatballs with the remaining herbs.
- 5
Serve garnished with chervil.
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