Minced Meat Cake with Cottage Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 3 rolls, from the day before
- 1 can corn, (425ml)
- 2 medium onion (s)
- 4 medium tomato (s)
- 2 kg minced meat, also a little more up to .5
- 300 g peas, frozen
- 3 egg (s)
- 1 tablespoon mustard, up to 2
- Salt and pepper paprika powder or spices to taste
- 1 cup sour cream
- 250 g quark (low-fat quark)
- 1 bunch spring onion (s)
- salt and pepper
- 300 g mozzarella or rated cheese, for ratinatin
For the set:
- leaves Basil
Print Recipe
Pin Recipe Instructions
- Soak the rolls, drain the corn, finely chop the onions, dice the tomatoes. Knead the mince with the rolls, onions, corn, tomatoes, peas, eggs and mustard. Spice up. Spread in a fireproof form (approx. 39 cm). Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for approx. 45 minutes.
- For the quark: cut the spring onions into thin rings. Mix with sour cream and quark. Season to taste with salt, pepper and paprika powder.
- Drain and dice the mozzarella, or use grated cheese. After 35 minutes, sprinkle over the chopping cake and let it melt. Slice the cake, garnish with basil if necessary.
- Serve the quark separately.
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