Potato Mince Skewers with Herb Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 small potato (s)
- 150 g sour cream
- 100 g low-fat quark
- 1 clove (s) garlic, crushed
- 0.5 ½ bunch chives, cut into rolls
- 0.5 ½ bunch parsley, finely chopped
- salt and pepper
- 1 small roll, stale, soaked
- 400 g minced meat
- 1 egg (s)
- 1 onion (s), finely diced
- 1 teaspoon Dijon mustard
- 0.5 teaspoon ½ paprika powder
- 0.5 teaspoon ½ marjoram, dried
- 16 cherry tomato (s)
- 1 zucchini
Print Recipe
Pin Recipe Instructions
- Brush off the potatoes, wash them and cook for about 15 minutes. Drain, quench, possibly peel and then let cool.
- In the meantime, stir the sour cream with the quark until smooth, add the garlic and herbs and season with salt and pepper. Refrigerate.
- Squeeze out the soaked bread roll and chop it up well. Knead well with the minced meat, onions, marjoram, mustard, paprika powder and salt and pepper in a bowl. If necessary, season again. Shape the minced dough into 16 small balls.
- Cut the zucchini into thick slices, wash the tomatoes. Then stick the meatballs with the potatoes, zucchini and tomatoes on skewers.
- Grill on the grill for about 15 minutes. Season with salt and pepper and serve with the herb dip.
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