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Estimated Times |
Preparation time: 20
Cooking time: 45
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Ingredients
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servings
700 | g | Potatoes |
5 | dl | Vegetable stock ~500 g |
1 | tsp | Oregano ~0.3 g |
75 | g | Cheese, 20% fidm |
300 | g | Minced beef 6-10% |
1 | tbsp | Sweet chilli sauce ~15 g |
1 | tsp | Fresh rosemary ~1.5 g |
1 | tsp | Rape seed oil ~4.6 g |
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Directions
Preheat the oven to 200ºC/fan oven 180ºC.
Peel and finely slice the potatoes. Place in an ovenproof dish and pour stock with e.g. oregano over the potatoes. Sprinkle with grated cheese and bake in the oven for 45 mins.
Mix the minced beef with sweet chilli sauce and chopped fresh rosemary and leave to rest in the fridge for 10 mins.
Shape the mince into patties and fry in a little oil for 2 mins. on both sides in a non-stick pan. Put them in an ovenproof dish and bake in the oven for the last 10 mins. cooking time of the bouillon potatoes.
Serve the patties and bouillon potatoes with a good salad.
Tip
I recommend using fresh herbs in the mince mixture, but dried herbs are fine for the bouillon potatoes. Alternate between rosemary, basil, oregano, thyme, etc., depending on what you have in the kitchen. I always use 3-6% fat beef mince for a low-fat dish. Baking the patties in the oven does not make them dry :-)
Nutritional data
675 Kcal Per Serving F: 22 g, P: 52 g, C: 68 g, DF: 5 g 1,349 Kcal (85 Kcal/100 g)
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