Peanut burgers and mango salad

Name: Peanut burgers and mango salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2–3 Spring onions; 4-5 Tbsp Peanut kernels (roasted and salted); 500 g mixed mince; 1 Egg; 3 TSP Mustard; 2-3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 4-5 Tbsp Oil; 125–150 g Arugula (rocket); 1 red pepper; 1 ripe mango; 2 TABLESPOONS white balsamic vinegar; 2 TABLESPOONS Orange juice; 1 TEASPOON Honey

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2–3 Spring onions
4-5 Tbsp Peanut kernels (roasted and salted)
500 g mixed mince
1 Egg
3 TSP Mustard
2-3 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
4-5 Tbsp Oil
125–150 g Arugula (rocket)
1 red pepper
1 ripe mango
2 TABLESPOONS white balsamic vinegar
2 TABLESPOONS Orange juice
1 TEASPOON Honey

Directions

1
Clean and wash spring onions and cut into fine rings. Chop peanuts. Hack, spring onions, 2⁄3 Knead peanuts, egg, 2 tsp. mustard and breadcrumbs. Season with salt, pepper and some curry. Form 8 meatballs from the mixture.
2
Heat 1-2 tablespoons of oil in a coated frying pan. Fry the meatballs for 8-10 minutes at medium heat until crispy brown.
3
Clean, wash and drain the arugula. Clean, wash and cut the peppers into strips. Peel the mango. Cut Fruchtﬂeisch from the stone and cut into fine slices.
4
Mix vinegar, orange juice, honey and 1 tsp. mustard. Season with salt and pepper. Fold in 3 tablespoons of oil. Mix the rocket, peppers and mango with the marinade. Arrange the meatballs on the mango salad.
5
Sprinkle with remaining peanuts. Flat bread tastes good with it.