Composition / ingredients
Step-by-step cooking
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Peel and finely chop the onion.
Peel, wash and grate the carrots on a coarse grater.
In a frying pan heated with vegetable oil, fry the onion until soft.
Add the carrots and fry, stirring, for 5 minutes.
Add fried onions and carrots to the minced meat, season with salt and pepper and mix well.
Put quail eggs in boiling salted water, and cook for ~ 5 minutes from the moment of boiling.
Quickly cool the eggs by dropping them into cold water and clean them.
Half fill muffin or muffin molds with prepared minced meat.
Decompose boiled quail eggs.
Spread the remaining minced meat on top so that the eggs are inside, and are completely covered with minced meat.
If desired, the surface of the cupcakes can be smeared with mayonnaise or a mixture of ketchup and mayonnaise.
Put the form with meat cupcakes in the oven heated to ~ 180 ° C and bake for ~ 30-40 minutes.
5-10 minutes before readiness, sprinkle the cupcakes with grated cheese and chopped herbs.
Meat cupcakes with quail eggs are ready, bon appetit!!!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Onion - 41 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Ketchup - 93 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Minced pork beef - 236 kcal/100g
