Teriyaki Salisbury Steak
Cabbage filler for healthy volume.
20 minutes+
459kcal
0.8g
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Finely chop cabbage and mix together with a pinch of salt (extra). Place into a lidded heat-safe container, cover with the lid and microwave (500 W) for 90 seconds. Once cooled, squeeze out excess water and allow to cool further.
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Sprinkle the ground meat with the salt and pepper and mix thoroughly. MIx together (A) and the beaten egg, add (1) ingredients in order and combine well.
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Divide the mixture in half and form into two small oval patties. Press a small indention into the middle of each patty.
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In a fry pan, heat the olive oil over medium heat and cook (3) for about 3 minutes. Flip over, turn the heat to low, cover with a lid and cook for another 5 to 6 minutes until cooked through (if clear meat juice seeps out when poked with a fork or skewer, the patties are cooked through). Serve onto plates.
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Place (B) into the fry pan and bring to a quick boil over medium heat. Pour over (4) and garnish with baby leaf lettuce mix.
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