Potato Mince Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, mixed
- 2 onion (s), very finely diced
- 2 clove (s) garlic, very finely diced
- 1 egg (s)
- 50 g breadcrumbs
- 75 g tomato paste, or more to taste
- 1 tablespoon paprika powder
- 1 teaspoon marjoram
- 3 tablespoon heavy cream
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 750 g douh (Nurember potato douh) from the coolin shelf
Print Recipe
Pin Recipe Instructions
- Prepare a spicy, easy-to-spread batter from the mince, onions, garlic, egg, breadcrumbs, cream and the spices, if too tough, add a little more cream.
- The minced dough should taste spicy even when raw, so please vary the spices yourself according to your taste.
- Spread the potato dough with your hands on a permanent baking sheet, so that a uniform sheet of approx. The potato plate is smaller than the baking foil, which protrudes as the edge, you can then roll easily.
- Spread the minced dough on it and roll it up from the long side with the help of the permanent baking foil. Nothing sticks at all. Lay the roll so that the seam is at the bottom.
- Cut approx. 3 cm thick slices from the roll with a dough card and fry them on both sides in moderately hot oil. The slices are good when the dough, which initially appears floury, has become shiny.
- Keep the previous ones warm in the oven until all of the slices are fried.
- There is also a salad and the next day the slices also taste cold.
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