Oriental Cauliflower Minced Meat Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g minced meat, mixed
- 0.5 ½ onion (s), finely diced
- 1 clove garlic, minced or pressed
- salt and pepper
- curry
- cumin
- 0.5 ½ head cauliflower, cut into florets
- Water (salt water)
- 1 packet sauce powder (light sauce)
- some curry
- nutmeg
- Worcester sauce
- 5 m. Jacket potato (s), preferably from the day before
- some turmeric
- salt
- curry
- chili
- cumin
- Fenugreek
- some vegetable oil
- 1 egg (s)
- 2 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Boil the cauliflower florets in a little salted water for about 10 minutes. Make the mince from the mince, the finely chopped onion and garlic clove, the egg, the breadcrumbs and the first spices on the list and shape into small balls. Heat some oil in a pan and fry the meatballs in it.
- Quarter the potatoes from the previous day and make a spice mixture from turmeric, salt, curry, chilli, cumin and fenugreek and turn the potatoes in it. Heat some oil in a pan and fry the potatoes properly on all sides.
- Prepare the light sauce according to the instructions on the packet, season with nutmeg, curry and a few splashes of Worcester sauce and add to the pan with the meatballs.
- Now drain the cauliflower florets, add them to the pan and mix well. Serve the cauliflower and meatball mixture with the turmeric potatoes.
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