Potato Pancake Roll with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium potato (s)
- 3 carrot (s)
- 1 onion (s)
- 30 g chives rolls
- 3 egg (s)
- 1 teaspoon salt
- 1 teaspoon pepper
- 400 g herbal cream cheese
- 6 slices cooked ham
- 100 g cheese, rated
- 2 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Peel and grate the potatoes and carrots. Chop the onion finely. Mix everything in a bowl with the chives, eggs and salt and pepper. Possibly add 2 tablespoons of flour to the mixture, depending on how firm or liquid it is.
- Spread the mixture on a baking sheet with baking paper. Make sure that the mass is coherent and does not form holes or cracks. Bake for 30 minutes at 160 degrees Celsius and then let cool down.
- Spread half of the cream cheese on the potato pancake and lay the ham on top. Then spread the rest of the cream cheese on top. This is important because the cream cheese acts as a glue. Using the baking paper, roll up the potato pancakes tightly. Now sprinkle the cheese on the roll and bake for another 15 minutes at 160 degrees Celsius.
- The potato pancake roll with cream cheese can also be served with a salad.
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