Oriental minced skewers with cauliflower salad
easy
45 mins
45 mins
Ingredients
- 3 Stem(s) Mint
- 1 Garlic clove
- 3 TABLESPOONS low-fat yoghurt
- 1 TEASPOON Lemon juice
- 1 TEASPOON Milk
- 1 TEASPOON light balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 1 Head Cauliflower
- 100 g young spinach
- 2 red onions
- 450 g Lamb minced meat
- 2 TABLESPOONS Breadcrumbs
- 1 Egg yolk (size M)
- 7-10 Tbsp Cumin
- 1 TABLESPOON Oil
- 1 large head romaine lettuce
Directions
- 1
Wash mint, shake dry, pluck leaves from the stalks and cut into strips. Peel garlic and press it through a garlic press. Mix yoghurt, lemon juice, milk, vinegar, garlic and mint. Season dressing with salt and pepper
- 2
Clean the cauliflower and cut it into small florets from the stalk. Sort, wash and chop the spinach, blanch in boiling salted water for about 1 minute and remove. Cook cauliflower in spinach water for about 10 minutes
- 3
Onions peel and cut in 8 slices. Knead minced meat, breadcrumbs and egg yolk. Season with salt, pepper and cumin. Shape the minced mass into 24 small oval flat cakes. Put 3 minced flat breads and 2 onion slices alternately on 8 skewers
- 4
Drain the cauliflower and let it cool down. Heat the oil in a coated grill pan and fry the skewers in it in portions for approx. 8 minutes, turning carefully. Sprinkle the skewers with sesame seeds about 3 minutes before the end of the frying time. Wash the salad, shake dry and cut into strips. Mix cauliflower and salad. Arrange skewers, cauliflower salad and yoghurt dressing. Serve with toasted flatbread strips
Nutrition Facts
480 kcal
10 g
33 g
25 g
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