Mince Cake

Name: Mince Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 Bread roll (from the previous day); 1 red and green pepper; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (425 ml) Vegetable corn; 2 Onions; 1.2 kg mixed minced meat; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS dried parsley; 1 Stalk parsley; 100 g Tacochips; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

2 Bread roll (from the previous day)
1 red and green pepper
1 can(s) (425 ml) Kidney Beans
1 can(s) (425 ml) Vegetable corn
2 Onions
1.2 kg mixed minced meat
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS dried parsley
1 Stalk parsley
100 g Tacochips
7-10 Tbsp Aluminium foil

Directions

1
Soak the rolls in plenty of cold water. Clean, wash and finely dice the peppers. Put beans and corn on a sieve, rinse and drain. Mix the vegetables. Peel and finely dice the onions.
2
Put mince in a bowl. Squeeze the buns. Knead minced meat, onions, eggs and buns. Add the vegetables, except 4 tablespoons, to the minced meat mixture and knead. Season with salt, pepper, paprika and parsley.
3
Cover an angular springform pan (24 x 24 cm) from the outside with aluminium foil. Put chopping mass into the form and smooth it down. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.
4
Take out the minced cake and let it cool down a little. Wash the parsley, dab dry and pluck the leaves from the stalks. Garnish minced meat with remaining vegetables, tacos and parsley leaves. Serve with salsa sauce.