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Bring eschalot, bay, pepper, vinegar, sugar, 3 tbs salt and 3 cups (750ml) water to a simmer in a pan on high heat. Cool for 5 minutes, add cucumber and stand for 1-2 hours, then chill until needed.
Meanwhile, for meatballs, heat butter in a frypan over medium heat. Cook eschalot, garlic and parsley, stirring, for 4 minutes or until the eschalot is soft, then cool. Meanwhile, mix crumbs and cream in a bowl. Sit for 5 minutes, then mix well with minces, egg, yolk and eschalot mixture. Season. Chill for 30 minutes.
Preheat oven to 200°C. Roll mince into golf-ball-sized balls. Heat pan on medium heat. Fry meatballs for 2-3 minutes until golden all over, then cook on a baking tray for 5-10 minutes until cooked through.
Combine chopped beetroot, mayonnaise and onion in a bowl, then season. Slice meatballs. Top toast with rocket and sliced meatballs, then season. Serve with the beetroot mayo and drained cucumber.