Leberkäse in Beer Batter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 2 beefsteak tomato (s)
- 2 point cress
For the dough:
- 125 g flour
- 1 pinch (s) salt
- 1 egg (s)
- 125 ml beer
- 50 g butter, melt
- 1 onion (s)
- 1 bunch chives
Also:
- 4 slices meat loaf
- clarified butter
Print Recipe
Pin Recipe Instructions
- Wash and clean the peppers and tomatoes, cut into thin strips or wedges. Peel onions and cut them into fine pieces. Wash the chives, shake dry and cut into small rings. Cut off the cress, rinse and shake dry.
- Mix the flour, a pinch of salt, 1 egg, beer, melted butter, onion and chives into a thick dough and let it soak for about 10 minutes.
- Heat clarified butter in a pan. Pull the Leberkäse through the beer batter and fry in the hot fat on both sides for 4 minutes. Arrange the cress nests on 4 plates, place the Leberkäse on top and garnish with strips of paprika and tomatoes.
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