Preparation
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1Knead the minced meat and the oat flakes. Peel the onion, dice finely and fry in the hot Mazola® until translucent. Mix into the minced meat together with the mustard, paprika powder and the egg. Season with salt and pepper, divide into 8 portions and form flat meatballs. Fry in the hot Mazola® until golden brown on all sides, about 15 minutes in total, then allow to cool slightly.
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2To garnish, pipe sour cream onto the meatballs using a piping bag as eyes. Cut “pupils” out of the olives and use them to complete the eyes. Wash the tomatoes, cut them in half crosswise and place them on the meatballs as noses. Blanch the chive stalks briefly, rinse them in cold water, pat them dry and shape them into friendly mouths. Use the sprouts (or cress) as hair and serve the meatballs. Preparation time: 30 minutes (excluding waiting time)
Author: Peter Kölln
Photographer: Burda Media/Kölln
Ingredients
Serving(s)
1
To garnish
0
sour cream
6-8
olive
4
Roma cherry tomato
4
Chives stalk
0
Garden cress
For the minced meat
500 G
mixed minced meat
3 EL
Delicate Kölln Oat Flakes
1
Onion
1 TL
Mazola® germ oil
2 EL
sweet mustard
1/2 TL
Paprika powder
1
Egg (weight class M)
0
Salt
0
freshly ground pepper
0
Mazola® germ oil
