Traditional German Hackepeter

Hackepeter is a traditional German bread topping.

Ingredients

• 6 rice waffles crushed
• 1/2 onion medium chopped
• 1 tbs caraway seeds roasted ground
• 1/2 tsp nutmeg
• 1 tbs sweet paprika
• 2 tbs onion powder
• 2 tbs baby capers finely chopped
• 1/2 tsp sea salt
• 1/2 tsp black pepper coarsely ground

• For the liquid mixture

  • 1 tsp mustard
  • 1 1/2 tsp tomato paste
  • 20 mls sunflower oil
  • 300 mls water
  • 2 mls caper water

  For the garnish

• 2 gherkin sliced
• 1 tsp onion chopped *to taste
• 1/2 tsp sea salt *to taste
• 1/2 tsp black pepper coarsely grated *to taste
• 1 Vietnamese bread roll cut in half

• Equipment

  • 1 bowl
  • 1 whisk
  • cling wrap

• Method

  • STEP 1To prepare the dry mixture, add the crushed rice waffles, onion and spices into a bowl. Mix until well combined. Set aside.
  • STEP 2To prepare the liquid mixture, combine the mustard, tomato paste, oil, water and caper juice. Season with salt and pepper and whisk until well combined.
  • STEP 3Add the liquid mixture to the dry mixture and stir through. Cover with some cling wrap and refrigerate for at least 2 hours.
  • STEP 4Take out the refrigerated mixture and stir through once again to make sure the ingredients are well combined. Top the mix onto each bun and garnish with the gherkin and onion. Season with salt and pepper.

  Notes

  The "Hackepeter" version is the raw meat version and is originally made with raw pork mince. The preserved version is called "Onion-mince". This recipe is the vegan version. Hackepeter can be served on a fresh bun, baguette or slice of bread for dinner. I normally use the European style gherkins.