Steamed and Fried Macaroni Casserole
Ingredients
- 100 grams elbow macaroni
- 100 grams ground beef
- 2 tablespoons green peas
- 2 tablespoons diced carrots
- 3 beef sausages
- 4 chicken eggs
- 200 ml liquid milk
- 100 grams grated cheddar cheese
- Bread crumbs as needed
- Oil as needed for frying
Seasonings
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 1/3 nutmeg, ground
- 1 tablespoon margarine
- Pepper as needed
- Salt as needed
- Stock powder as needed
Batter mixture
- 2 eggs
- 8 tablespoons liquid milk
- 8 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Preparation
Grease a 20x20 cm baking pan with parchment paper and margarine, then heat the steamer while preparing the dish.
Beat the eggs with liquid milk and set aside.
Sauté chopped onion and garlic with margarine until fragrant, then add ground beef and season with pepper, salt, stock powder, and ground nutmeg. Cook until beef is done and turn off heat.
Combine the half-cooked macaroni with the egg-milk mixture, the beef sauté, beef sausages, vegetables, and grated cheddar cheese to form the schotel mixture.
Pour the mixture into the prepared pan and steam until cooked, ensuring the steamer lid is covered with a cloth to prevent water droplets.
Remove from steamer and allow to cool. Once cooled, remove from pan and cut into 16 pieces.
Dip each piece into the batter mixture, then coat with bread crumbs. Place in the freezer for 20-30 minutes to help the bread crumbs adhere better, and this step also allows for longer storage if desired.
Remove from freezer and deep fry in hot oil until golden brown.
