Minced meat ring with carrot vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak toast slices in cold water. Peel onions and garlic. Chop the onions finely. Press garlic through a garlic press. Squeeze the toast and knead and season with onions, garlic, eggs, minced meat, salt, pepper and paprika. Grease a Savar form (approx. 750 ml content) and sprinkle with breadcrumbs.

2. 2

   Fill the minced dough into the mould, push the mould onto the worktop several times. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30-35 minutes. Peel the carrots and, except for one carrot, cut them lengthwise into thin strips with a peeler. Cut the rest of the carrot lengthwise into wide strips. Carefully turn the minced meat ring onto an ovenproof dish and brown it in the oven for 5-10 minutes at the same heat. Add the wide carrot strips to the oil and cook over a mild heat for 2 minutes. Add the remaining carrot strips and the stock and cook for about 5 minutes. Season with salt and cayenne pepper. Drain the carrots, collect the stock, add water to 500 ml liquid and bring to the boil. Stir in the contents of the sauce packet and boil for 1 minute. Chop the coriander leaves and fold into the carrots. Add some sauce to the minced meat ring.

3. 3

   Season with salt and cayenne pepper. Drain the carrots, collect the stock, add water to 500 ml liquid and bring to the boil. Stir in the contents of the sauce packet and boil for 1 minute. Chop the coriander leaves and fold into the carrots. Add some sauce to the minced meat ring. Place the carrots on and around the minced meat ring and garnish with parsley. The rest of the sauce is extra. Boiled potatoes taste good with it

4. 4

   Per portion for 4 persons approx. 3400 kJ/810 kcal. E 48 g/F 55 g/KH 30 g

Nutrition Facts

KCAL
810 kcal

CARBS
30 g

FATS
55 g

PROTEINS
48 g