A really savoury cup cake! So savoury that it is made of beef. This is a new way to serve the meatloaf in portion size. The mashed potatoes looks like cream on top and the beets looks like candy. Yummy!
Ingredients 4 servings
200 g (7.05 oz) beetroots
50 ml (1.69 fl oz) distilled white vinegar
100 g (3.53 oz) sugar
150 ml (5.07 fl oz) water
6 g (0.21 oz) salt
800 g (28.22 oz) minced beef
12 g (0.42 oz) salt
100 g (3.53 oz) pickled beetroots
100 g (3.53 oz) onions
20 g (0.71 oz) butter
800 g (28.22 oz) potatoes
200 ml (6.76 fl oz) cream
50 g (1.76 oz) butter
2 g (0.07 oz) salt
6 g (0.21 oz) White wine vinegar
6 g (0.21 oz) water
6 g (0.21 oz) mustard powder
20 g (0.71 oz) mustard
150 g (5.29 oz) creme fraiche
Boil the distilled white vinegar, sugar, water and salt until the sugar has dissolved.
Peel and cut the beetroots into a fine dice. Add the beetroots to the pickling liquid and boil for 5 minutes.
Let the pickled beetroots cool down in the pickling liquid and then refrigerate until cold.
Heat the oven to 175° C (347 degrees Fahrenheit).
Chop the onions very fine and pan fry them in the butter on medium heat.
Mix the minced beef with the eggs and salt. Add 150 g (5.29 oz) of the pickled beetroots and all of the fried onions. Mix well.
Portion the beef mixture into small muffin tins and bake in the oven for 20 minutes or until the inner temperature of the beef has 80° C (176 degrees Fahrenheit).
Take the beef patties out of the muffin tins. Place them on a baking tray.
Boil the potatoes until they are soft.
Heat up the cream and butter.
Strain the potatoes and mash them. Add the cream and 50 g (1.76 oz) butter.
Boil the water and vinegar and pour it hot over the mustard powder and salt. Stir.
Refrigerate the mustard.
Mix the mustard and creme fraiche. Transfer the sauce to a piping bottle and refrigerate.
Heat the oven to 200° C (392 degrees Fahrenheit).
Fill a piping bag with the mashed potatoes and pipe on top of the beef patties.
Put the tray in the oven for 5 minutes.
Pipe lines of the mustard sauce on the plates.
Serve the patties with some sprinkled beetroots on top and on the plate.