Minced steaks with an olive and garlic crust
- 750 g small, new potatoes
- 125 g green olives, without stone
- 75 g black olives, without stone
- 3 Garlic cloves
- 4 Sprigs of rosemary
- 3 stem (s) Thyme
- 4 stem (e ) Oregano
- 6 EL Olive oil
- Pepper
- 750 g mixed minced meat
- 2 EL Breadcrumbs
- 1 egg (size M)
- 2 EL Tomato paste
- Salt
- 250 g Cucumber
- 300 g
Greek yogurt (10% fat) - 1 EL Butter
45 minutes
very easy
- 1.
- Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain the olives. Peel the garlic. Wash the herbs, pat dry and finely chop except for something to garnish. Approx. Set aside 2 teaspoons of rosemary. Process the olives with 2 cloves of garlic, 3 tablespoons of oil and herbs in a universal chopper to a mass that is not too fine. Season with pepper
- 2.
- Knead the mince with breadcrumbs, egg and tomato paste. Season with 1 teaspoon salt and pepper. Shape the minced meat into 4 large, oval minced steaks (approx. 15 cm). Heat 2 tablespoons of oil, fry the minced steaks on both sides. Place on a baking sheet. Spread the olive mixture on the steaks, press down a little. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 15–20 minutes
- 3.
- Drain the potatoes, rinse with cold and drain. Allow to cool slightly. Wash, clean and roughly grate the cucumber. Squeeze out the rasp well. Set something aside to sprinkle. Finely chop 1 clove of garlic. Mix the cucumber, garlic and yogurt together. Season the tzatziki with salt and pepper.
- 4.
- Flatten the potatoes with the palm of your hand. Heat 1 tbsp oil and butter in a pan, fry the potatoes in it, turning. Shortly before the end of the roasting time, sprinkle the rosemary that was set aside over the top and season with salt. Serve the minced steaks with tzatziki and potatoes. Sprinkle with oregano and cucumber
1 person approx:
- 990 kcal
- 4150 kJ
- 47 g protein
- 71 g fat
- 37 g carbohydrates
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