"Rabbit ears" on farmer's salad

Name: "Rabbit ears" on farmer's salad
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 10 Quail eggs or small eggs (Gr. S); 2 small onions; 750 g mixed mince; 1,5 Tsp Mustard; 1 Egg; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp salt, pepper; 750 g Carrots; 350 g Celeriac; 650 g Apples; 2-3 TABLESPOONS Lemon juice; 100 ml apple juice; 6 TABLESPOONS White wine vinegar; 1 TABLESPOON Sugar; 16 TABLESPOONS Oil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

The wrong rabbit is sharpening the spoons: hard-boiled quail eggs are hidden in the "ears" made of minced meat. An original topping for a crisp salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

10 Quail eggs or small eggs (Gr. S)
2 small onions
750 g mixed mince
1,5 Tsp Mustard
1 Egg
3 TABLESPOONS Breadcrumbs
7-10 Tbsp salt, pepper
750 g Carrots
350 g Celeriac
650 g Apples
2-3 TABLESPOONS Lemon juice
100 ml apple juice
6 TABLESPOONS White wine vinegar
1 TABLESPOON Sugar
16 TABLESPOONS Oil

Directions

1
For the rabbit ears, cook quail eggs hard for 4-5 minutes. Quench and peel. Peel and finely chop the onions. Knead minced meat, onions, mustard, egg, breadcrumbs, salt and pepper.
2
Divide the mixture into 10 portions. Form each portion into an oblong shape first, then press flat. Place 1 quail egg on the lower half of each portion and cover with chopped mass. Form elongated meatballs, making one end pointed, so that the shape of the rabbit ears is created. Cover and chill for about 15 minutes.
3
For the salad, peel and coarsely grate carrots, celery and apples. Drizzle the grated apples with lemon juice. Mix apple juice, vinegar, salt, pepper and sugar. Fold in 6 tbsp. oil. Mix the grated apple and vegetables with the vinaigrette, season again.
4
Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a wooden spoon until the dough separates as a lump from the bottom of the pot. Stir in 1 egg, allow to cool for 10 minutes, stir in the remaining eggs one after the other10 tablespoons of oil in 2 portions in a large pan. Fry the "chopped ears" in it in 2 portions all around for about 10 minutes. Drain on kitchen paper. Distribute the salad in glasses. Halve the "Hackn.ear" lengthwise. Place 2 halves on each salad.