- K&N’s Chicken Mortadella Slices - 18-20 slices
- Cabbage leaves - 8
- Tortilla sheets - 4-5
- Cucumber - 1; sliced and julienned
- Red chili flakes - as required
- Black pepper powder - as required
- Salt - as required
- Creamy macaroni - as required
- Carrot - 1; shredded
- Iceberg lettuce - as required; julienned
- Eggs - as required; boiled and sliced
- Capsicum - 1 cup; julienned
- Tomatoes - ¼ cup; cubed
In a cake pan, lay cabbage leaves on base and sides on a pan and place a tortilla sheet on it.
Add a layer of cucumber, sprinkle red chili flakes, black pepper powder and salt.
Top it with a layer of creamy macaroni, carrot and sprinkle red chili flakes, black pepper powder and salt.
Place another tortilla sheet, iceberg lettuce, egg slices, sprinkle red chili flakes, black pepper powder and salt.
Thaw K&N’s Chicken Mortadella Slices as per instructions on the label.
Add a layer of Chicken Mortadella Slices and capsicum. Sprinkle salt, red chili flakes and black pepper powder.
Cover it with a tortilla sheet, top it with creamy macaroni and place shredded cucumber on the sides of the pan in a circular shape.
Make a flower with Chicken Mortadella Slices and garnish with tomatoes.
Mortadella salat-torte is ready. Remove it from the pan carefully and cut a slice. Serve and enjoy.
- Macaroni - 2 cups; boiled
- Mayonnaise - 1 cup
- Cream - ¼ cup
- Icing sugar - 1 tbsp
- Black pepper powder - 1 tsp
- Salt - ½ tsp / to taste
In a bowl, add mayonnaise, cream, icing sugar, salt, black pepper powder, salt and mix well. Add boiled macaroni, mix well and set aside.
