'Bifteki' wood chips with roasted potatoes and paprika tzatziki

6 0

75 minutes

easy

1.: 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.
2.: 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
3.: manufacturer) for about 50 minutes. Turn once in between.
4.: 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.
5.: 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.
6.: Heat 1 tablespoon of oil in a large pan. Fry the wood chips on each side for about 4 minutes.
7.: 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.
8.: 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.