Leberkäs in Beer Batter
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 slices meat loaf
- 1 red pepper (s)
- 2 beefsteak tomato (s)
- 1 onion (s)
- 1 bunch chives
- 2 egg (s)
- salt
- 250 ml beer
- 50 g oil or clarified butter
- 1 box cress
- 250 g flour
Print Recipe
Pin Recipe Instructions
- Wash and clean the bell pepper and tomatoes, cut the bell pepper into thin strips and the tomatoes into eighths. Peel onions and cut them into fine pieces. Wash the chives, shake dry and cut into fine rolls. Cut off the cress, rinse and shake dry.
- Make a thick dough from flour, eggs, a pinch of salt, beer, onion and chives and let it soak for about 12 minutes. Heat clarified butter or oil in a pan. Pull the Leberkäse through the beer batter and fry in the hot fat on both sides for about 5 minutes.
- Spread the tomatoes and pepper strips on four plates, sprinkle with the cress and serve immediately with the meatloaf.
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