Minced steaks with olive-garlic crust
very easy
45 mins
45 mins
Ingredients
- 750 g small, new potatoes
- 125 g green olives, without stone
- 75 g black olives, without stone
- 3 Garlic cloves
- 4 Branches of rosemary
- 3 Stem(s) Thyme
- 4 Stem(s) Oregano
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 750 g mixed minced meat
- 2 TABLESPOONS Breadcrumbs
- 1 egg (size M)
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Salt
- 250 g Cucumber
- 300 g Greek yoghurt (10 % fat)
- 1 TABLESPOON Butter
Directions
- 1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain the olives. Peel garlic. Wash the herbs, dab dry and chop finely, except for something to garnish. Set aside about 2 teaspoons of rosemary. Mix the olives with 2 cloves of garlic, 3 tbsp. oil and herbs in a universal chopper to a not too fine mass. Season with pepper
- 2
Knead minced meat with breadcrumbs, egg and tomato paste. Season with 1 tsp salt and pepper. Form 4 large, oval minced steaks (approx. 15 cm) from the minced mass. Heat 2 tablespoons of oil and fry the steaks on both sides. Put them on a baking tray. Spread the olive mixture on the steaks and press them down slightly. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes
- 3
Drain the potatoes, rinse with cold water and drain. Leave to cool a little. Wash, clean and coarsely grate the cucumber. Squeeze the grater well. Put something aside for sprinkling. Finely chop 1 clove of garlic. Mix cucumber, garlic and yoghurt. Season tzatziki with salt and pepper
- 4
Press potatoes flat with the palm of your hand. Heat 1 tablespoon of oil and butter in a frying pan, fry the potatoes while turning. Shortly before the end of the frying time, sprinkle the rosemary that has been set aside over the potatoes and season with salt. Arrange the minced steaks with tzatziki and potatoes. Sprinkle with oregano and cucumber
Nutrition Facts
990 kcal
37 g
71 g
47 g
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