Baguette with mini fritters and two types of salad
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ingredients
400 g ground beef or pork 1 tbsp dijon mustard 1/2 lemon 1 pk egg yolk 8 slices bacon 8 slices cheese 4 pk baguette salt ground black pepper basil oil
Cabbage salad
1/2 red cabbage 1 pk red onion lemon juice salt olive oil parsley
Avocado Salad
1 pk avocado 1/2 pk cucumber 2 pk tomato iceberg lettuce 50 g Balkan cheese wine vinegar 1 tsp Dijon mustard fresh basil
step
We often make stuffed baguettes for work, which get stale over time. We stuff them with ham, cheese or dry salami. But with a little creativity, you can make a treat that will make your colleagues salivate.
1.
Prepare the mixture for the patties. We chose ground beef neck, which is the juiciest. Add the egg yolk, lemon juice, salt, basil, mustard and pepper. Mix everything well to combine the flavours.
2.
Shape the meat mixture into small balls. You will need about six pieces for one medium baguette.
3.
Heat a frying pan and add oil to it. When you put the baguettes in, give them a little squeeze to make them flatter and cook through better. Bake them until golden. Then fry the bacon in the pan until crispy.
4.
Prepare the kale salad in the baguette. Grate it finely so that it sticks better on the bread. Grate the onion along with it. Add the parsley, olive oil, lemon juice and salt to it. Mix everything well and let it stand.
5.
Prepare a second salad to serve with the baguette. Cut the avocado, tomatoes and cucumber into equal cubes.
6.
Tear the lettuce into smaller pieces and add to the Vegetable Recipes along with the basil. Crumble the Balkan cheese into a bowl, season with mustard and wine vinegar. Mix everything well.
7.
Cut the baguette in half and dry roast it in a frying pan. Put the cabbage salad on the bread first, then put the fritters, bacon and cheese on top. Press with the top piece of baguette.
8.
When you take the baguette to work, wrap it in foil so it holds together well. Serve the avocado salad as a side dish.
