Ingredients
For the salad:
- 100 g of green asparagus
- 1 egg, steamed
- 200 g of new potatoes
- 1 tbsp of chives
- 2 tbsp of chickpeas
- A small handful of arugula
For the dressing:
- 1 tbsp of olive oil,
- 2 tsp of white balsamic vinegar
- 1 tsp of sweet mustard
- Salt
- Pepper
For the egg cutlets:
- 4 hard-boiled eggs
- 2 tbsp of mustard
- One egg yolk
- 2 tbsp of chives
- 2-3 tbsp of breadcrumbs + more for coating
- Salt
- Pepper
- Oil for frying
For the dipping sauce:
- 60 g of Greek yogurt
- 1 tsp of lemon juice
- 1 tsp of your favorite herb
- Salt
Instructions
For the egg and potato salad:
Cook the potatoes for about 25 minutes, let cool and cut into small cubes. Place the potatoes in a bowl and set aside.
Cut off the end of the asparagus and cook them in salted water for about 15 minutes. Drain and rinse in cold water before cutting them into 3 cm pieces.
Peel an egg and cut it in half.
Rinse and drain the chickpeas.
In the potato bowl, add the chickpeas, asparagus, halved egg, chives, and arugula. Mix and place the salad in the first container of the MB Square bento box.
For the dressing:
In a small bowl, mix the olive oil, vinegar, mustard and a pinch of salt and pepper until obtaining a smooth consistency. Pour the dressing into the MB Temple M sauce container.
For the egg cutlets:
Put the hard-boiled eggs in the bowl of a food processor, add the mustard and the raw egg yolk, and mix well.
Add the chives, breadcrumbs, a pinch of salt and pepper. Using a soup spoon, mix all the ingredients. The egg mixture should be thick so that it can easily form balls.
Malwina’s tip: Add breadcrumbs if the mixture is too sticky.
Take a small portion and shape the dough with your hands into a flat, round shape. Repeat with the remaining egg mixture. Coat the cutlets with breadcrumbs.
Pour a little bit of oil into a pan and heat over medium heat. Carefully place the cutlets in the oil and fry for about 4-5 minutes or until golden and crispy. Flip and fry for another 4-5 minutes.
Transfer the cutlets to a plate covered with a cloth and let them cool before placing them in the second container of the MB Square bento box.
For the dipping sauce:
Mix all the ingredients of the dipping sauce before placing it in the MB Temple L sauce cup.
