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INGREDIENTS FOR THE MEATBALLS
- 600 g minced beef neck
- Vegetable oil for brushing the meat
- 1 tablespoon curry
- 1 teaspoon salt
- A pinch of freshly ground pepper
INGREDIENTS FOR THE FLAVOURED MAYONNAISE
- 100 g mayonnaise
- 50 g ketchup
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chilli sauce
- 1 tablespoon peanut butter
INGREDIENTS FOR THE SALAD
- 100 g peeled carrot
- 100 g cucumber
- 50 g peeled red onion
- 1 tablespoon rice vinegar
- Pinch of salt
- 1 teaspoon sugar
INGREDIENTS FOR ASSEMBLING THE SANDWICH
- 4 pcs 16 cm long baguette
- 2 tablespoons soft butter
- 40 g coarsely chopped fresh coriander
PREPARING THE FLAVOURED MAYONNAISE
- 1In a bowl, mix together the ingredients for the flavoured mayonnaise, then place it in the refrigerator.
PREPARING THE SALAD
- 1Using a vegetable peeler, slice the carrots and cucumber into thin strips. Slice the onion very thinly. In a bowl, mix the chopped vegetables with salt, sugar, and vinegar.
PREPARING THE MEATBALLS
- 1Preheat the oven to 180°C.
- 2In a bowl, mix the meat with salt and spices. Form 16 balls from the mixture and lightly flatten them.
- 3Heat a pan over medium heat, brush the flat sides of the meatballs with oil and cook them for 3 minutes on each side. Then bake them for 5 minutes in the preheated oven. Remove the meatballs and keep them warm.
- 4Adjust the oven temperature to 200°C.
- 5Slice the baguettes lengthwise and spread them with butter. Place them in the preheated oven for 5 minutes.
- 6Toast the baked baguettes with the flavoured mayonnaise. Place a quarter of the salad on the bottom half of the baguette, add 4 meatballs, sprinkle with a quarter of the chopped coriander, and cover with the top half of the baguette. Prepare the remaining portions in the same way.
