'Bifteki' wood chips with roasted potatoes and paprika tzatziki

For 4 people
  • 750 g Pointed cabbage
  • 3 EL white wine vinegar
  • salt
  • 1 kg waxy potatoes
  • 5 EL Olive oil
  • 1 TL Sweet peppers
  • 2 TL dried oregano
  • 75 g green pepperoni (glass)
  • 100 g Feta
  • 1 onion
  • 3 Garlic cloves
  • 500 g mixed hack
  • 2 EL Breadcrumbs
  • 1 Egg (Gr. M)
  • 2 TL Mustard
  • pepper
  • 1 Glass (370 ml) roasted peppers
  • 300 g Greek yogurt (10% fat)
  • 1 Bundle Spring onions
  • baking paper
75 minutes
For the coleslaw, clean and wash the pointed cabbage and cut or slice from the stalk in fine strips. Knead the vinegar and 1 teaspoon salt vigorously with your hands. Cover and let stand for about 1 hour.
For the roasted potatoes, peel, wash and slice the potatoes. Mix with 2 tablespoons of oil, paprika, oregano and 1⁄2 teaspoon of salt. Spread on a baking sheet lined with baking paper. Bake in a preheated oven (electric oven: 200 ° C / convection: 175 ° C / gas: see
manufacturer) for about 50 minutes. Turn once in between.
Dice the peppers for the wood chips,Crumble the feta, mix both. Peel and chop the onion and garlic. Knead the mince, breadcrumbs, onion, half of the garlic, egg, mustard, approx. 1⁄2 teaspoon salt and pepper.
Form 8 flat wood chips (approx. 8 cm Ø) from the mass. Distribute the feta mass on 4 wood chips, leaving a border of approx. 2 cm free. Cover with the remaining wood chips, press together well at the edges.
Heat 1 tablespoon of oil in a large pan. Fry the wood chips on each side for about 4 minutes.
For the tzatziki, drain the peppers and chop finely. Mix with yogurt and the rest of the garlic. Season to taste with salt and pepper.
For the coleslaw, clean, wash and finely chop the spring onions. Mix the spring onions, half of the tzatziki and 2 tablespoons of oil into the pointed cabbage. Season to taste with salt and pepper. Serve everything.
1 person approx:
  • 880 kcal
  • 46 g protein
  • 53 g fat
  • 49 g carbohydrates


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