Minced sour a delicious recipe for the winter months with sprouts and potato puffs.

Minced sour a delicious winter recipe with sprouts and potato puffs where a beer can be served.
You will set a delightful dish on the table for the lover of Brussels sprouts.
You will also get compliments from your guests.

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Below is a shopping list for this recipe:


for chopped pickled:
400 grams chopped mixed
55 grams quick cooking oatmeal.
4 tablespoons sweetened applesauce
1 egg
6 small very finely chopped pickled gherkins
2 tablespoons finely chopped pickled pepper strips
1 pinch of mustard
1 tablespoon sugar
1 tablespoon lemon juice
a little flavor
a little pepper
a little salt
2 tablespoons flour
a little breadcrumbs
4-6 tablespoons corn oil or other oil
50 grams of raisins
200 grams of peeled thinly sliced ​​carrots

for potato puffs:
400 grams of peeled or well scrubbed potatoes
1 ½ to 2 cups of milk
75 grams of butter
110 grams of flour
3 medium eggs
a little grated nutmeg
a little flavor
a little pepper
a little salt

for the scalloped sprouts:
750 g ready-made small sprouts
a little salt
1 piece of mace as big as a postage stamp
30 grams of butter
10 tablespoons whole milk
1 pinch thyme powder
75 grams grated cheese spicy
3 tablespoons breadcrumbs

Minced sour

Minced sour

Put the meat in a bowl, scoop the oatmeal with applesauce on the mince and break the egg.
Work all week after a few minutes with the fork thoroughly.
Put the chopped pickle and pepper strips with mustard, a pinch of sugar and a teaspoon of lemon juice to the mince.
Stir everything together and bring the meat to taste with flavor, salt and pepper.
Possibly add some water to the meat well to make smooth.
Divide the meat into 12 equal portions, shape it with some flour flattened balls and roll the breadcrumbs.
Clean oil is hot, fry the mince around beautiful color.
Put the raisins in the pan, add the remaining lemon juice and 8 tablespoons of water and add the carrots with the rest of the sugar in the pan.
Turn the flame layer or plate and let the meat and carrot stew.

Boil the potatoes and get them off or not peel peeled potatoes.
Make the potatoes as finely as possible.
Slowly heat the milk with the butter, so that it is melted at the time that the milk starts to boil.
Then add the flour all at once and stir until the dough like a ball from the bottom of the pan release.
Stir some of the potatoes and 1 egg as the first egg is completely incorporated, finally add the remaining puree and the last egg.
Stir until a fairly thick, smooth and shiny mass originated and make that very spicy taste with nutmeg, flavoring, pepper, and salt.
Heat the oil, there may be just no whitish vapor can be seen. Form balls with two spoons of the potato dough and boot the dough into the oil slowly off, cooked and beautiful in color.
Let the potato puffs for serving in the colander to drain oil-absorbing paper.

Boil the sprouts not too soft in little-salted water and the piece of film in 10 to 15 minutes.
Slide the rack in the middle of the oven and preheat it to 220C.
Cover the baking dish with 10 grams of butter, heat the milk containing the thyme.
Pour off the sprouts, stir 3 tablespoons cheese and toss the rest in the breadcrumbs.
Put the sprouts in the baking dish, pour the hot milk over it and sprinkle the mixture of cheese and breadcrumbs on the sprouts.
Lay the rest of the butter in small pieces divided on.
Place the dish in the oven until the sprouts a nice color.

You can serve a cold beer here

Enjoy your meal and enjoy this delicious tasty recipe.

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Minced sour

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