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Estimated Times |
Preparation time: 15
Cooking time: 30
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Ingredients
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servings
4 | tbsp | Couscous ~45 g |
0.75 | dl | Water ~75 g |
200 | g | Minced pork 10% |
0.5 | tsp | Sea salt ~2.8 g |
0.25 | tsp | Black Pepper ~0.5 g |
1 | pcs. | Onion(s) ~75 g |
1 | pcs. | Egg(s) ~50 g |
1 | pinch | Dried chilli pepper ~0.4 g |
1 | tsp | Cumin ~1.8 g |
2 | clove(s) | Garlic ~6 g |
2 | tbsp | Parsley ~7.5 g |
15 | g | Feta cheese |
1 | tbsp | Rape seed oil ~13.7 g |
0.5 | pcs. | Cucumber ~150 g |
3 | pcs. | Tomato ~375 g |
0.25 | bunch | Dill ~1.8 g |
250 | g | Naan bread |
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Directions
Add the couscous to the boiling water and leave to stand for approx. 5 mins.
Finely chop half of the onion.
Mix the meat with salt, pepper, finely chopped onion, egg, chilli, caraway and half of the crushed garlic. Stir the chopped parsley, crumbled feta and couscous into the mince mixture. If you have time, put the mince in the fridge for 15 mins.–1 hour. Shape the meat into approx. 16 small rissoles (200 g meat). Heat the oil in a frying pan over high heat. Brown the rissoles, reduce the heat to medium and fry them for approx. 6 mins. Why not put a few rissoles to one side for packed lunches the next day?
Peel the cucumber, cut lengthways and remove the seeds with a teaspoon. Dice or slice. Dice the tomatoes. Finely chop the other half of the onion and garlic. Mix together and season with salt, pepper and finely chopped dill or mint.
Tip
Small potatoes can be used as an accompaniment in place of bread. The cucumber need not be peeled.
Nutritional data
771 Kcal Per Serving F: 24 g, P: 40 g, C: 101 g, DF: 8 g 1,543 Kcal (122 Kcal/100 g)
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More statistics |
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