Chopping cake

For 8 people
  • 2 rolls (from the previous day)
  • 1 red and green peppers
  • 1 jar (s) (425 ml) kidney beans
  • 1 jar (s) (425 ml) Vegetable corn
  • 2 onions
  • 1,2 kg mixed minced meat
  • 2 Eggs (size M)
  • Salt
  • pepper
  • sweet paprika
  • 2 tbsp dried parsley
  • 1 Stalk parsley
  • 100 g Taco chips
  • aluminum foil
90 minutes
easy
1.
Soak the rolls in plenty of cold water. Clean the peppers,wash and finely dice. Place the beans and corn on a sieve, rinse and drain. Mix the vegetables. Peel the onions and finely dice them.
2.
Put the mince in a bowl. Squeeze out the bun. Knead the mince, onions, eggs and rolls. Add the vegetables to the minced meat except for 4 tablespoons and knead in. Season with salt, pepper, paprika and parsley.
3.
Cover a square springform pan (24 x 24 cm) from the outside with aluminum foil. Put the mince in the mold and smooth it out. Cook in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 1 hour.
4.
Remove the mince cake, let cool a little. Wash the parsley, pat dry and pluck the leaves from the stems. Garnish with the remaining vegetables, tacos and parsley leaves. Salsa sauce tastes good with it.
1 person approx:
  • 590 kcal
  • 2470 kJ
  • 39 g protein
  • 36 g fat
  • 28 g carbohydrates

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