Big Mac Roll Low Carb
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 250 g low-fat quark
- 3 egg (s)
- 100 g cheese, rated
- 0.5 teaspoon ½ salt
- Herbs, Italian
For the filling:
- 300 g round beef
- 0.5 ½ onion (s)
- 3 pickle (s)
- 4 slices cheddar cheese
- 1 handful iceberg lettuce
For the sauce:
- 1 teaspoon mustard
- 2 teaspoons tomato ketchup
- 2 tablespoon natural yogurt
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the low-fat quark with the grated cheese, eggs, salt and herbs to form a thick dough. Spread about 1 cm thick and rectangular on a baking sheet lined with baking paper.
- Bake in the preheated oven at 180 ° C top / bottom heat for about 20 minutes.
- Mix the ketchup, mustard and yoghurt into a sauce, add a little pepper.
- Cut the onion and cucumber into small cubes and the iceberg into thin strips.
- Fry the minced meat in a pan until crumbly without adding any fat, season with salt and pepper. Cut the cucumber into small cubes and add to the minced meat.
- Spread 2/3 of the sauce on the baked dough. Spread the still warm minced meat on top and sprinkle the cheddar cheese over it. Scatter lettuce and diced onions over the top and spread the rest of the sauce on top. Roll up the dough using the parchment paper, cut into two (or four) portions and carefully place on plates without the roll falling apart. Serve.
- 1 portion has (due to the low-fat quark) 0.5 KE to count towards diabetics.
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