Pistachio mince rolls with carrots

Name: Pistachio mince rolls with carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 discs Toast; 600 g Carrots; 75 g salted pistachios; 1 medium onion; 1–2 Garlic cloves; 500 g minced beef; 1 Egg; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 TEASPOON ground cumin; 2 TABLESPOONS Oil; 1 TABLESPOON Butter; 5 Stem(s) Mint

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 discs Toast
600 g Carrots
75 g salted pistachios
1 medium onion
1–2 Garlic cloves
500 g minced beef
1 Egg
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 TEASPOON ground cumin
2 TABLESPOONS Oil
1 TABLESPOON Butter
5 Stem(s) Mint

Directions

1
Soak the toast. Peel, wash and slice the carrots.
2
Remove the pistachios from their shells and chop them coarsely. Peel and chop the onion. Peel garlic and press to mince. Knead with onion, pistachios, egg, squeezed toast, salt, pepper and cumin. With moistened hands form 12 minced rolls.
3
Heat the oil in a large frying pan. Fry the minced meat rolls for 10-12 minutes.
4
Sauté the carrots in the hot butter. Season with salt, pepper and 1/2 tsp. sugar. Pour in approx. 100 ml water, bring to the boil, cover and cook over a low heat for approx. 8 minutes.
5
Wash the mint, cut into strips except for a little bit and fold into the carrots. Serve with minced rolls and garnish with the rest of the mint. Serve with mashed potatoes or rice.
6
Drink: mineral water.