Kasseler with jacket potatoes, salad and yoghurt cream
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 800 g baby potatoes
- 7-10 Tbsp Salt
- 1/2 Cucumber
- 4 Tomatoes
- 1 Onion
- 4 Kasseler chops (approx. 150 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 collar Parsley and chives
- 1 Garlic clove
- 2 (150 g each) Mug of whole milk yoghurt
- 7-10 Tbsp some salad leaves
Directions
- 1
Wash the potatoes thoroughly and cook in salted water for about 20 minutes. In the meantime, wash and slice the cucumber. Wash, clean and slice the tomatoes. Peel onion and cut into rings.
- 2
Wash the chops and pat them dry. Heat the oil in a pan and fry the chops for 4-5 minutes on each side. Season with pepper. Wash the herbs, dab dry and chop finely, except for some parsley for garnishing.
- 3
Peel and finely chop the garlic. Stir the herbs and garlic into the yoghurt. Season to taste with salt and pepper. Drain and peel the potatoes. Arrange everything together with the salad leaves on plates and garnish with parsley.
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