Pannenkoek
22 min · 653 kcal · Germanic
Mett
The German butcher's-counter classic: freshly minced raw pork seasoned with nothing more than salt and pepper, mounded onto buttered bread rolls and buried under raw onion. It stands or falls on the mince, which must be bought and eaten the same day.
Instructions
- Buy 150 g of lean pork mince from a butcher on the morning of the day you intend to eat it, Mett is never made from pre-packed mince of unknown age. Carry it home cold and keep it in the coldest part of the fridge, covered, until the moment you assemble; it should stay below 4C and be eaten within a few hours.
- Peel 0.5 small onion and cut it into a very fine dice, 2-3 mm, using a sharp knife so the pieces stay dry rather than bruised and watery. Set aside in a small bowl.
- Tip the cold mince into a chilled bowl, season with 0.25 tsp fine sea salt and 0.25 tsp freshly ground black pepper, and fold it through with a fork for no more than 15 seconds. Do not knead or squeeze it, the mince must stay loose and open, not compact like a burger mix.
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474kcal
27gprotein
8gcarbs
37gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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