Pork and veal minced slices served with kai lan

Pork and Veal minced slices.JPG                      Pork and veal minced slices with kai lan.JPG    

Ingredients

5 eggs
150g (1 cup) self-raising flour, sifted
500 g pork and veal minced
1 Spanish onion, finely chopped
1 bunch kai lan, cut into bite size
1 cup grated parmesan cheese
60ml (1/4 cup) vegetable oil
water for boiling
salt
sesame oil

Method

Preheat oven to 170 degree C.  Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add meat, onion,  cheese and oil and stir to combine.

Grease and line a 30 x 20cm lamington pan. Place the meat mixture into the prepared pan and bake in oven for 1 hour and 20 minutes or until cooked through.

25 minutes before timer off,  bring water to boil with salt and sesame oil; put kai lan and boil still kai lan cook.  Plate the kai lan after draining. Drizzle some sesame oil on Kai lan. Then place a strip of pork and veal minced on top of kai lan. or you can cut up into big slices.

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