Frikadelle

Dr. Oetker’s mini-frikadellen are small round meat patties served with their own tomato-and-pepper salsa. This selection uses supplied bacon cubes, the listed half-and-half mince, a day-old wholegrain roll, egg, mustard and chives.

For the salsa, pepper quarters are deseeded, washed and grilled skin-up on a baking tray for eight to ten minutes, until the skin blisters and blackens. They cool in a closed freezer bag with one tablespoon of the selected olive oil, then are peeled and cubed. Shallots and garlic are peeled and diced; tomatoes are washed, halved, deseeded and cubed.

The remaining salsa oil softens the shallot and garlic in a pan. Tomato paste is added and white-wine vinegar deglazes the pan, followed by tomato, pepper and pumpkin seeds. Salt, sugar, the supplied vanilla paste, chilli flakes and prepared grated lemon zest season it; supplied chive rolls are stirred in before the salsa is removed from the pan.

The day-old roll soaks in cold water and is squeezed. The main shallots are peeled and chopped, and their pumpkin seeds coarsely chopped. One tablespoon of the selected sunflower oil softens these with the supplied bacon cubes; the mixture joins the mince, squeezed roll, egg, mustard and main chive portion in a bowl and is seasoned with salt and generic pepper.

About twenty small round patties are shaped. The remaining main oil heats in the same pan and the patties fry over medium heat for about five minutes on each side, with turning between sides. They may be held warm if needed and are served with the separate tomato-and-pepper salsa.