Ingredients for 12 pieces:
4 slices of pumpernickel (approx. 180 g)
2 tablespoons butter
12 edible muffin tins (e.g. backletts from Küchle)
2 tomatoes
4 maties fillets (approx. 50 g each)
1 small red onion
1 small apple
1/2 bunch flat-leaf parsley
4 stalks of mint
1 tablespoon olive oil
a little lemon juice
salt, pepper
Preparation:
1. Crumble pumpernickel in an electric shredder. Heat butter in a pan.
Briefly toast the pumpernickel in it. Allow to cool slightly. Spread pumpernickel (remove some for
a little for sprinkling) onto the edible muffin tins and press up with the back of a
Press up the sides with the back of a spoon.
2. Rinse tomatoes, cut into quarters and remove seeds. Chop tomato pulp into small cubes. Also dice the matjes fillets. Peel and finely dice onion. Rinse apple, quarter, remove core and dice finely. Rinse parsley and mint and chop leaves coarsely.
coarsely chop.
3. Mix the prepared ingredients with olive oil. Season with lemon juice, a little salt and pepper. Fill the maties tartar into the edible ramekins, sprinkle with pumpernickel crumbs and serve immediately.
Preparation time approx. 30 minutes
Nutritional values per piece approx.:
Calories: 106
joules: 444
Protein: 3,6 g
Fat: 5,7 g
Carbohydrates: 7 g
(FoodCentrale by ddp images)
