Potato – Minced Meat – Thaler
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 20 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point potato flour for 2 half and half dumplings
- 650 g minced meat, mixed
- 1 onion (s)
- 3 teaspoons mustard
- 3 tablespoon breadcrumbs
- 2 teaspoons oregano, dried, grated
- 1 egg (s)
- 4 tablespoon oil
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Prepare the dumpling dough according to the instructions on the packet and let it rest. Peel and finely dice the onion. Knead the minced meat with onion cubes, oregano, egg, breadcrumbs, mustard, salt and pepper to a spicy meat dough.
- Spread a large piece of cling film on a work surface, place the dumpling dough on one half of the foil, beat the other half over it and roll out the dough into a rectangle between the two layers of foil. Now remove the top layer of film again and distribute the minced meat evenly on the rolled-out dumpling, leaving an approx. 3 cm wide margin on each side. Now roll the dough from one long side into a roulade with the help of the foil, press the ends flat and close so that the minced meat dough is completely enclosed.
- Remove the foil and cut the roulade into slices about 2.5 cm thick.
- Heat the oil in a pan and gradually fry the thalers on both sides until they are brown.
- Serve the thalers warm with a green salad or decorate them nicely on a buffet.
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