Potato mince skewers with light sour cream
easy
40 mins
40 mins
Ingredients
- 16 baby potatoes
- 100 g Low-fat curd
- 300 g clotted cream
- 1 Garlic clove
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 collar Chives
- 1 Onion
- 400 g Minced beef
- 1 egg (size S)
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Sweet peppers
- 1 small zucchini
- 16 small cherry tomatoes
- 100 g medium-sized mushrooms
- 8 Metal skewers
- 7-10 Tbsp Aluminium grill trays
Directions
- 1
Wash the potatoes and cook in boiling water for about 15 minutes, drain, quench, peel and cool. Stir quark and sour cream until smooth. Peel the garlic and press it through a garlic press to form the quark. Stir in and season to taste with salt, pepper and 1 pinch of sugar. Wash the chives, dab dry and cut into small rolls and stir into the sour cream, except for a little to garnish.
- 2
Place in a bowl and sprinkle with the rest of the chives. Peel the onion. Put minced meat, egg and breadcrumbs in a bowl, add onion and knead. Season with salt, pepper and paprika powder. Roll 16 small balls from the minced meat mixture. Clean and cut the zucchini into pieces, wash the tomatoes. Clean and clean the mushrooms. Put meatballs, potatoes, zucchini and tomatoes on 16 skewers. Place skewers in aluminium grill trays and grill for about 10 minutes.
- 3
Clean and cut the zucchini into pieces, wash the tomatoes. Clean and clean the mushrooms. Put meatballs, potatoes, zucchini and tomatoes on 16 skewers. Place skewers in aluminium grill trays and grill for about 10 minutes. Add mushrooms after 5 minutes. Serve skewers and mushrooms with sour cream
Nutrition Facts
470 kcal
28 g
24 g
35 g
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