Meatball Patties with Cabbage Mix

Ingredients

• 2 old-fashioned rolls
• 400 g white cabbage
• 2 carrots
• 4 Spring Onions
• 2 Garlic cloves
• 1 small onion
• 1 small red chili pepper
• 400 g mixed ground meat
• 2 Eggs
• Salt
• black pepper (freshly ground)
• 1 tsp paprika powder
• 50 ml sunflower oil
• 2 tbsp butter
• 2 tbsp sesame oil
• 2 tbsp Light soy sauce
• 2 tsp lime juice
• chili flakes
• coriander leaves (for garnish)

Instructions

1. 1.

   Soak the rolls in water. Clean, wash and remove the core of the white cabbage, then cut into fine strips or shave. Peel the carrots and shave into thin sticks. Trim, wash and slice the spring onions into thin rings. Peel the garlic and onion and finely chop them separately. Wash the chili pepper, halve it, remove the seeds and finely chop. Squeeze out the rolls, tear into small pieces with your hands and mix with the ground meat, chopped onion, chili, eggs, salt, pepper and paprika powder. Knead the mixture well and shape into small balls using wet hands. Heat oil in a pan and brown the meatballs on all sides for 3–4 minutes. Remove and keep warm in an oven at 50 °C. Heat butter with sesame oil in a pan and sauté the white cabbage with carrots and chopped garlic for 5 minutes while stirring. Add the spring onions, deglaze with soy sauce and lime juice, and sprinkle chili flakes. Simmer for another 5 minutes, stir and taste. Serve the hot meatballs together with the cabbage mixture on plates, garnished with coriander leaves.