Meat rolls with salad
easy
90 mins
90 mins
Ingredients
- 1 Bread rolls from the previous day
- 2 large carrots (about 150 g each)
- 7-10 Tbsp Salt
- 4 Stem(s) flat leaf parsley
- 1 Onion
- 1.2 kg mixed minced meat
- 2 Eggs (size M)
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS medium hot mustard
- 1 Head Radicchio
- 30 g Lamb's lettuce
- 7-10 Tbsp Balsamic vinegar
- 7-10 Tbsp Dill
- 7-10 Tbsp Cling film
- baking paper
- 7-10 Tbsp large paper cuffs
Directions
- 1
Soak the buns. Peel and wash carrots. Cut lengthwise into thin, wide slices. Cook in boiling salted water for 3 minutes, drain. Cut out some bats to garnish. Wash the parsley and remove the leaves.
- 2
Peel and finely dice onion. Mix minced meat, squeezed out roll, eggs and onion. Season with salt, pepper and mustard. Form 2 flat plates of 25 x 20 cm and put them on foil. Cover each plate with carrots and parsley. Use the foil to form 2 rolls from the wide side. Place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Clean, wash and pat dry the salad. Pluck radicchio a little smaller. Dust with vinegar and place in large cuffs.
- 3
Use the foil to form 2 rolls from the wide side. Place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Clean, wash and pat dry the salad. Pluck radicchio a little smaller. Dust with vinegar and place in large cuffs. Cut open chopped rolls like wrap, place in the cuffs. Serve garnished with dill flags and bats
Nutrition Facts
440 kcal
6 g
32 g
33 g
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