Stuffed Mettsteaks

Name: Stuffed Mettsteaks
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g deep-frozen fries; 2 can(s) (425 ml each) Mexico Mix (vegetable mix of corn, peas and peppers); 2 Onions; 125 g Mozzarella cheese; 400 g Pork sausage; 1 Egg; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 1-2 TABLESPOONS Butter; 3 Stem(s) flat leaf parsley; 1 pinch Sugar; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g deep-frozen fries
2 can(s) (425 ml each) Mexico Mix (vegetable mix of corn, peas and peppers)
2 Onions
125 g Mozzarella cheese
400 g Pork sausage
1 Egg
1 TABLESPOON Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
1-2 TABLESPOONS Butter
3 Stem(s) flat leaf parsley
1 pinch Sugar
baking paper

Directions

1
Spread out deep-frozen French fries on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. In the meantime, rinse vegetables in a sieve and drain. Peel and finely dice the onions. Cut mozzarella into small cubes.
2
Knead the ground pork, egg, mozzarella, 1 onion, breadcrumbs and 3 tablespoons of vegetables. Season with salt and pepper. Form 4 flat steaks. Heat the oil in a grill pan. Fry the steaks for about 5 minutes on each side. Melt butter in another pan. Fry the remaining onion and vegetables for about 5 minutes, stirring continuously. Wash the parsley and put 4 leaves aside for garnishing. Cut remaining leaves into strips and stir into the vegetables.
3
Melt butter in another pan. Fry the remaining onion and vegetables for about 5 minutes, stirring continuously. Wash the parsley and put 4 leaves aside for garnishing. Cut remaining leaves into strips and stir into the vegetables. Season with salt, pepper and sugar. Serve French fries, vegetables and steaks in portions garnished with parsley