Minced rolls with raw vegetables and dip

Name: Minced rolls with raw vegetables and dip
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 80 g Scraped meat (Tatar); 10 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1/2 tsp (3 g) Oil; 2 stem(s) Parsley; 100 g Skimmed milk yoghurt; 1/2 tsp (3 g) grainy mustard; 7-10 Tbsp Pepper; 75 g Cucumber; 50 g Kohlrabi; 50 g Radish; 2 (50 g) cherry tomatoes; 2 (approx. 30 g) Schwedenbröd

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

80 g Scraped meat (Tatar)
10 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1/2 tsp (3 g) Oil
2 stem(s) Parsley
100 g Skimmed milk yoghurt
1/2 tsp (3 g) grainy mustard
7-10 Tbsp Pepper
75 g Cucumber
50 g Kohlrabi
50 g Radish
2 (50 g) cherry tomatoes
2 (approx. 30 g) Schwedenbröd

Directions

1
For the minced rolls, knead the scraped meat and curd. Season to taste with salt and cayenne pepper. Shape into 2 rolls. Heat the oil in a coated pan. Fry the rolls in it for about 10 minutes until crispy.
2
Let it cool down. Wash and finely chop the parsley. Mix yoghurt, mustard and parsley. Season with salt and pepper. Wash the cucumber. Peel and wash kohlrabi and radish. Clean, wash and possibly halve the tomatoes.
3
Cut cucumber and radish into thick sticks, kohlrabi into halved slices. To take away, pack rolls, vegetables, dip and Swedish bread separately.