Dennis Hickhack

Summary

Ingredients

• 1 carrot (s)
• 350 g minced meat, mixed
• 1 cup peas, frozen (coffee cup)
• 1 ½ slice / s cooked ham
• 200 ml cream
• 1 teaspoon, leveled vegetable stock powder
• 2 teaspoons parsley, frozen
• Salt and pepper
• some oil for frying

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Instructions

1. Peel, halve and slice the carrot. Cut the ham into small pieces.
2. Then fry the carrot together with the mince in a little oil in a high pan or saucepan. When the mince is crumbly and browned, add the peas and ham. Fry briefly. Add the cream and stir in the stock powder. Bring to a boil. Finally add the parsley and season everything with salt and pepper.
3. This recipe is ideal as a pancake filling or with croquettes, was created spontaneously by using leftovers and can be varied as desired.

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