Eichkatzerl`s Potato – Minced Meat

Summary

Prep Time	1 hr
Total Time	3 hrs
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Eichkatzerl`s Potato – Minced Meat – Rolls

Instructions

Boil the potatoes until soft, peel them hot and press them through a potato press.
Process with the potato flour, the breadcrumbs, the egg yolk, salt, pepper and nutmeg to a smooth dough (if the dough is still too sticky, add a little more flour if necessary). Let the dough rest for approx. 1 hour!
In the meantime, finely dice the onion. Slice the bread roll and soak in water.
Heat some oil in a pan and fry the minced meat until crumbly. Add the onion and continue to fry everything brown. Add the tomato paste and continue toasting everything. Season to taste with paprika powder, salt, pepper, rosemary and sugar. Finally stir in the processed cheese.
Let the mixture cool down a little, then mix with the soaked (previously squeezed out) bread roll and the egg. Season again to taste.
Dust a tea towel with flour. Roll out the potato dough about 1 cm thick.
Put the filling in the middle and roll up the dough with the help of the cloth.
Chill everything for at least 1 hour (up to a day is possible!).
Cut the roll into approx. 2 cm thick slices and fry them in hot clarified butter until crispy brown.
Leaf lettuce goes well with it.
I always do the role the day before. So everything goes through wonderfully.

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