Dutch chops with tomato dip

500 g minced pork
One less carrot
1 croissant
1.5 dl milk
100 g grated cheese
salt, ground black pepper
ground red pepper, vegeta, marjoram
oil for frying
1 egg, flour and bread crumbs for coating


Rolls cut into cubes, pour a little milk and add the minced meat.
Peel the carrots, wash, finely chopping, add the meat and, where appropriate, gradually add remaining milk. Mixture to taste with salt and pepper, add ground red pepper, vegeta marjoram and stir everything thoroughly. Prepared Meat deferred until a cold for several hours preferably overnight until the next day. The mature meat, add the grated cheese and toss again. The masses shape the thicker steaks to coat in bread crumbs and fry in hot oil.
Serve with mashed potatoes and cover with tomato sauce.

Prepare a tomato dip as follows: 3 large ripe tomatoes, wash, cut into quarters, put into a pot and a little water (about 50 ml), cook 8-10 minutes. Then they choose and sieve through the sieve. Stir into mashed 1-2 ARTICLE finely chopped basil, add 1 tbsp tomato puree, 1 ARTICLE ground sweet red pepper, 1CL oeleku sambal (a spicy oriental chilli paste and spices typical of Asian cuisine), add salt and stir well.