Toastis with Horseradish, Red Onions and Veal Patties

Ingredients

• 1 onion
• 60 g Butter
• 1 roll
• 0.125 l hot milk
• 2 Eggs
• 2 tbsp chopped parsley
• Salt
• pepper (from grinder)
• 600 g veal mince
• vegetable oil
• 2 red onions
• 2 tbsp balsamic vinegar
• 2 Tomatoes
• 200 g creamy horseradish (glass)
• 16 slices whole grain toast

Instructions

1. 1.

   Peel, chop the onion and sauté in 20 g butter until translucent. Soak the roll in the hot milk.

2. 2.

   Add the sautéed onions, squeezed-out milk from the roll, eggs, chopped parsley, salt, and pepper to the veal mince and mix well. With damp hands form 16 small patties.

3. 3.

   Heat some oil and 20 g butter in a large (or two) pan and fry the patties for 2-3 minutes per side. Remove and keep warm.

4. 4.

   Meanwhile peel the red onions, cut into thin strips and soften them in the remaining butter. Deglaze with balsamic vinegar and season with salt and pepper.

5. 5.

   Heat the tomatoes briefly, cool, peel, quarter, seed, and finely dice. Fold into the creamy horseradish.

6. 6.

   Toast or oven-roast the bread. Cut circles slightly larger than the patties from the toast. Spread a little horseradish on each circle, place a patty on top, garnish with red onions and serve.