Ground Meat Tempura with Salsa

Ingredients

• 4 bell peppers (red and yellow)
• 1 onion
• 2 tbsp olive oil
• 1 tsp tomato paste
• Salt
• Pepper
• 1 tsp white balsamic vinegar
• 1 Garlic clove
• 250 g mixed ground meat
• 1 egg yolk
• 1 tbsp breadcrumbs
• Salt
• Pepper
• 1 egg
• 120 g flour
• 1 tsp Baking powder
• vegetable oil (for frying)

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and cut into small cubes. Peel and finely chop the onion. Sauté in hot olive oil until translucent. Add pepper pieces and tomato paste, season with salt and pepper, pour a little water, cover and simmer for about 5 minutes. If needed add more water. Remove from heat, season with balsamic vinegar, salt and pepper, let cool.

2. 2.

   Peel and finely chop the garlic. Mix with ground meat, egg yolk and breadcrumbs, season with salt and pepper. Shape the mixture into 12 balls.

3. 3.

   Whisk the egg with flour, a pinch of salt, baking powder and about 175 ml ice‑cold water to make the batter. Dip each ball in the batter, let excess drip off, then fry in hot oil (≈170 °C) for 3–4 minutes until golden brown. Drain on paper towels and serve with salsa.