RECIPE SERVES 4
200 g DORBLU Royal Blu
2 stale bread rolls
100 ml milk
1 bunch of fresh parsley
1 tbsp oil
500 g minced meat
1 tbsp dried marjoram
2 tbsp oil
salt, pepper, nutmeg
Cut the bread rolls into small cubes and soak in hot milk. Wash and finely chop the parsley. Peel the onion, dice and fry in hot oil in a frying pan. Mix the minced meat in with the soaked bread, parsley, sautéed onions, marjoram, and a pinch of freshly grated nutmeg.
Dice the DORBLU Royal Blu, add to the minced meat and stir gently. Season with salt and pepper and make small cutlets. Heat the remaining oil in the frying pan and fry the cutlets on low heat on all sides until golden brown.
Place the cutlets on a paper towel to remove excess oil.
If you prefer your cutlets to be crispy, add sunflower seeds to the ground beef, and to give it a fruity taste, add chopped pineapple pieces.
You can make the cutlets out of minced chicken. Serve the cutlets with potatoes and salad, sprinkled with diced DORBLU Royal Blu.