- K&N’s Mortadella Slices - as required
- Bread slices - 16
- Cream cheese - 1 cup
- Cream - 1/2 cup
- Mayonnaise - 1/2 cup
- Cucumber for garnish
- Cherry tomatoes for garnish
- Salad leaves for garnish
For Vegetable Filling:
- Cabbage - 1 cup; thinly sliced
- Carrot - 1 cup; thinly sliced
- Peas - 1 cup; boiled & coarsely mashed
- Bell pepper - 1 cup; chopped
- Salt - to taste
- White pepper - 1/2 tsp
- Black pepper - 1/4 tsp
- Chili sauce - 2 tbsp
- Mayonnaise - 1 cup
For Eggs Filling:
- Eggs - 4-6; boiled & mashed
- Green chilies - 3-4; finely chopped
- Salt - to taste
- Black pepper - 1/4 tsp
- White pepper - 1/2 tsp
- Mayonnaise - 1 cup
Prepare K&N’s Mortadella Slices as per instruction on pack. Set aside.
In a bowl, mix cream cheese, cream, mayonnaise and mix well.
Take three bread slices and cut into circles. Set aside.
Spread vegetable filling on 1st bread circle evenly and top it with prepared K&N’s Mortadella Slices.
Add egg filling on top then add a layer of prepared K&N’s Mortadella Slices.
Add one more round bread slice and spread cream cheese mixture evenly on all sides.
Repeat the same process to make three more mini mortadella cakes. Refrigerate for 1 to 2 hours.
Garnish with nuts, veggies, fruits or any topping of your choice.
Your Mortadella Mini Sandwich Cakes are ready to serve.
For Vegetable Filling:
In a bowl, add cabbage, carrots, peas, bell pepper, salt, white pepper, black pepper, chili sauce and mayonnaise.
Mix all the ingredients well and set aside.
For Eggs Filling:
Mix all the above ingredients well and set aside.