John Myers
Potato Mince Roulade
The perfect potato mince roulade recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- 1,5 kg Leek
- 1 Pc. Onion
- 2 Pc. Egg yolk
- 150 g Flour
- 750 g Ground beef
- 1 pinch Nutmeg
- 1 Pc. Egg
- 1 tbsp Grainy mustard
- Marjoram
- Salt pepper
- 2 tbsp Oil
- 100 g Bacon cubes
- 1 Pc. Clove of garlic
- 150 ml Vegetable broth
- 200 ml Cremefine cream for cooking
- Wash the potatoes and cook them in salted water until they are soft. Finely chop the onion. Clean the leek and cut into rings. Drain and peel the potatoes. Press it through a potato press while it is still hot. Let cool a little, then knead with the egg yolks, flour and a little nutmeg until smooth.
- Roll out the potato dough on baking paper (it is best to moisten the work surface underneath it a little, then the baking paper does not slip) into an approx. 5 mm thick rectangular plate.
- Mix the minced meat with the egg, mustard, onion, marjoram, salt and pepper. Spread the mixture on the potato platter. Roll up the potato platter into a roulade by lifting the baking paper. Cut the minced potato roulade into approx. 12 slices and fry them in portions over medium heat in hot oil for approx. 5 minutes. Keep warm in the oven at 80 degrees.
- Leave the bacon in another pan. Squeeze in the garlic and sauté. Add the leek, broth, cream and simmer for a few minutes. Salt and pepper and then serve with the potato chop slices.
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