- 400 gram ground beef
- large dash of ketjap
- 1 teaspoon sambal of your choice
- 1 onion
- 2 garlic cloves
- 3 ripe bananas
- about 300 gram sauerkraut (store-bought or make your own)
- 600 gram potatoes (or more if you prefer a thicker layer of mashed potatoes)
- dash of milk
- 1,5 tablespoon curry powder
- pepper and salt to taste
- a few knobs of dairy butter
- handful of bread crumbs
Kitchen equipment needed
- potato peeler
- medium-sized pan
- cutting board & chef’s knife
- large oven dish
- large skillet
- wooden spoon
- potato masher or fine sieve and a large spoon
Preparation — 30 minutes
Peel the potatoes and divide them into chunks. Cook the potato chunks in a pan with water and salt. Peel and finely chop the onion and garlic cloves. Heat a bit of oil in a skillet and add the onion and garlic for a few minutes. Then also add the ground beef and cook for another few minutes. Season with pepper, salt, ketjap and sambal. Make sure the mixture is as dry as possible and divide over the oven dish.
Drain the potatoes as soon as they’re done and create a smooth puree. You can puree them using a potato masher or press them through a sieve with a large spoon. Add a few small knobs of butter and a dash of milk to create a smooth puree. Season with pepper, salt and curry powder.
Pre-heat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Peel the bananas and divide them into not too thin slices. Divide the banana slices over the ground beef mixture.
Finishing the sauerkraut and banana oven dish — 40 minutes
Drain the sauerkraut and make sure it’s as dry as possible. Divide the sauerkraut over the bananas and divide the mashed potatoes on top. Finish with a thin layer of bread crumbs and divide a few small knobs of dairy butter on top to create a crispy topping.
Bake the oven dish for about half an hour. The exact time depends on your oven, enjoy!