Small spicy beef buns

Ingredients for Small spicy beef buns

Instructions for Small spicy beef buns

To prepare the Small spicy beef buns recipe, please follow these instructions:

beef Rolls
Mix all the ingredients for your beef balls in a bowl and stir the farmer thoroughly. Form the dad to 16 small bowls (use a little icecream to shape them in the same size) and raise them in Becel rapeseed oil with medium heat until they are finished. Server 2-3 pcs. On each serving. Are there any leftovers, fit two half perfectly for a rye bread the next day.

Salad
Cut the cleaned fennel and cut it into thin slices on a mandolin or with a sharp knife. Mix your classic wine-grained dressing with Becel rapeseed oil (it's bright and almost without color). Chop the dirt fine and save a little to decorate. Mix the fenneicle, dill and dresingg in a bowl and decorate it in nice portions on four plates and decorate with a big sprinkle of dill.

Courgette-ferrets
Clean the courgette and cut the ends, halve them and scrape the kernels with a teaspoon. Tear the courgettes roughly on a teardrop. Mix flour and baking soda. Whip egg and milk and stir it together with the flour to a lind mass. Add the coarse grated courgette, season with salt and pepper and stir it all together.

Pour approx. 2½ dl. Becel rapeseed oil in a small deep pan and warm the oil until it sews around a match. Carefully put a large tablespoon of courgettes into the hot oil and step 3-4 courgettefritter at a time. Turn them gently under the way, so they become beautiful golden and crisp on both sides. Put the finished fritters on the greasy kitchen roll and keep them warm while frying the rest. Server 2-3 pcs. On each plate - depending on the size and the appetite (beware - they are addictive).