Saturday, 21 June 2014

Zwiebelmett (Mince with Onions)

Zwiebelmett is basically mince with onions and spices, which people often eat spread on buns. I've never tried real Zwiebelmett, since I had already been vegan for some years before I came to Germany. I'm not sure who first thought of the idea of making it out of rice cakes, but there are many versions of this recipe online in German.

While I was researching this, I found out that Germans sometimes shape Mett into a "Mettigel" (a mince hedgehog) for parties, and decorate it with onions for spikes. Definitely going to have to try that for my next party!

A Mettigel (Picture from Wikipedia)

Zwiebelmett (Mince with Onions)

Makes 600 ml - enough for a small Mettigel!


18 thin or 9 thick rice cakes (100 g)
1 onion
3 tbsp tomato paste
1 tsp salt


1. Crumble the rice cakes. Add 300 ml water and mix well. Mince the onion. Mix the onion, tomato paste, salt and pepper with the rice cakes.

2. Check the consistency. If it's too dry, add 50 ml more water. Refrigerate for several hours or overnight. When you're ready to serve, taste and add a bit more salt and pepper if you like. This is nice on buns by itself or with some chives or a few slices of cucumber on top.

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