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Ingredients
Meat Patties with Chanterelles, Tomatoes and Green Beans
- For the meat patties
- 80 grams Toast (cut into cubes)
- 80 milliliters milk
- 1 onion
- 1 Tbsp butter
- 500 grams mixed Ground meat
- 2 eggs
- 1 Tbsp hot Mustard
- 1 tsp dried marjoram
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- vegetable oil (for sautéing)
- For the vegetables
- 3 Tomatoes
- 200 grams Chanterelle
- 2 shallots
- 100 grams Beans
- 1 Tbsp vegetable oil
- 1 garlic clove (halved)
- 50 milliliters Chicken broth
- 1 pinch dried Savory
- 1 Tbsp butter
For the meat patties, soak the bread in the milk. Peel the onion, dice into cubes and sauté in butter in a skillet over low heat until translucent. Mix the ground meat with the soaked bread, eggs, mustard and onion and season with salt, pepper, marjoram and parsley. Shape into patties and sauté in hot oil in a skillet over medium heat until browned, about 4 minutes on each side. Transfer to a paper towel to drain.
For the vegetables, cut an "x" on the bottoms of the tomatoes, blanch in boiling water, peel, cut into eighths and remove the seeds. Trim the chanterelles and rinse briefly if necessary and spread on paper towels to dry.
Peel and mince the shallots. Trim the ends of the green beans and cut diagonally into 1 cm thick (approximately 1/2 inch) pieces. Cook in boiling salted water for about 4 minutes or until tender, rinse under cold water and drain well.
Cook the shallots in oil in a skillet over low heat until translucent, l 1-2 minutes. Add the mushrooms and halved garlic clove and cook 2 minutes. Add the beans and broth with savory, tomatoes and butter and season with salt and pepper. Remove the garlic and serve the finished vegetables with the meat patties.