Wood chips "Bifteki" with oven-roasted potatoes and paprika tzatziki

Name: Wood chips "Bifteki" with oven-roasted potatoes and paprika tzatziki
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Pointed cabbage; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 1 kg waxy potatoes; 5 TABLESPOONS Olive oil; 1 TEASPOON Sweet peppers; 2 TEASPOONS dried oregano; 75 g green peppers (jar); 100 g Feta; 1 Onion; 3 Garlic cloves; 500 g mixed mince; 2 TABLESPOONS Breadcrumbs; 1 Egg (Gr. M); 2 TEASPOONS Mustard; 7-10 Tbsp Pepper; 1 glass (370 ml) roasted peppers; 300 g Greek yoghurt (10 % fat); 1 collar Spring onions; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Pointed cabbage
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
1 kg waxy potatoes
5 TABLESPOONS Olive oil
1 TEASPOON Sweet peppers
2 TEASPOONS dried oregano
75 g green peppers (jar)
100 g Feta
1 Onion
3 Garlic cloves
500 g mixed mince
2 TABLESPOONS Breadcrumbs
1 Egg (Gr. M)
2 TEASPOONS Mustard
7-10 Tbsp Pepper
1 glass (370 ml) roasted peppers
300 g Greek yoghurt (10 % fat)
1 collar Spring onions
baking paper

Directions

1
For the cabbage salad, clean and wash the pointed cabbage and cut or slice into fine strips from the stalk. Knead vigorously with vinegar and 1 teaspoon salt. Cover and leave to stand for about 1 hour.
2
For the roast potatoes peel, wash and slice the potatoes. Mix with 2 tablespoons of oil, paprika, oregano and 1⁄2 TL salt. Spread on a baking tray covered with baking paper. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
3
manufacturer) bake for about 50 minutes. Turn once in between.
4
For the wood chips, dice the pepperoni, crumble the feta, and mix the two. Peel and chop onion and garlic. Knead minced meat, breadcrumbs, onion, half garlic, egg, mustard, approx. 1⁄2 tsp salt and pepper.
5
Form 8 flat wood chips (approx. 8 cm Ø) from the mixture. Spread the feta mass over 4 wood chips, leaving about 2 cm free around each one. Cover with the remaining chips and press the edges well together.
6
Heat 1 tablespoon of oil in a large frying pan. Fry the wood chips for about 4 minutes on each side.
7
For the tzatziki, drain the paprika and chop finely. Mix with yoghurt and remaining garlic. Season to taste with salt and pepper.
8
For the coleslaw, clean, wash and finely chop the spring onions. Mix the spring onions, half of the tzatziki and 2 tablespoons of oil into the pointed cabbage. Season to taste with salt and pepper. Arrange everything.