Stuffed poultry burger with potato and savoy salad
easy
60 mins
60 mins
Ingredients
- 800 g waxy potatoes
- 1/4 (approx. 400 g) Head Savoy cabbage
- 1 red pepper
- 2 TABLESPOONS light balsamic vinegar
- 200 ml Vegetable broth
- 3 TSP medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 6 TABLESPOONS Oil
- 200 g Mushrooms
- 1 TEASPOON Sweet peppers
- 1 collar Parsley
- 1 Onion
- 750 g Poultry minced meat
- 2 TABLESPOONS Breadcrumbs
- 1 egg (size M)
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse briefly under cold water, drain and peel while still hot, cut into slices and let cool
- 2
Savoy cabbage clean, wash, cut off hard stalk. Remove leaves and cut off hard leaf panicles. Cut savoy cabbage into strips. Steam the savoy cabbage in a pot covered with a little salted water for about 10 minutes, remove, pour into a bowl and let cool. Clean, wash and cut the peppers into strips. Mix vinegar, broth and 2 tsp. mustard, season with salt, pepper and sugar, fold in 3 tbsp. oil. fold vinaigrette, savoy cabbage and paprika into the potatoes
- 3
Clean, wash and roughly chop the mushrooms. Heat 1 tablespoon of oil in a pan. Fry the mushrooms for 5-6 minutes, turning them until all the liquid has evaporated. Season mushrooms with salt, pepper and paprika powder, let cool off
- 4
Wash the parsley, shake dry. Pluck the leaves and chop them. Peel and finely chop the onion. Knead minced meat, breadcrumbs, egg, 1 teaspoon mustard, diced onion and half of the parsley, season with salt and pepper. Form into 12 meatballs, fill with mushroom mixture
- 5
Heat 2 tablespoons of oil in a frying pan and fry the meatballs for about 8 minutes, turning them over. Season salad again with salt, pepper and a little sugar. Arrange salad and meatballs in portions on plates
Nutrition Facts
520 kcal
39 g
15 g
56 g
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