Cannelloni filled with minced meat

Ingredients for 1 servings:

• 5 cannelloni
• 1 liter sunflower oil for the deep fryer
• 300 g minced meat, mixed
• 1 m.-sized onion(s)
• ½ bunch parsley
• 40 g Parmesan, freshly grated
• 1 spring onion(s)
• 1 tbsp, heaped mustard, medium hot
• 1 tsp, levelled white pepper, finely ground
• 1 tsp, heaped paprika powder, sweet
• n. B. Salt
• some wheat flour
• some breadcrumbs
• 2 m.-sized eggs
• 3 tbsp whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

breaded and fried, for the party buffet

Wash the parsley, shake dry, pluck the leaves from the coarse stalks, and chop them. Clean the spring onion and slice thinly. Also clean the onion, cut into small cubes, and lightly sauté and caramelize in a small pan. Cook the cannelloni in boiling, salted water until al dente, cool immediately in cold water, carefully pat dry with kitchen paper, and cut in half. Now knead all the ingredients for the mince mixture into a dough. There is deliberately no egg in the dough, as otherwise the cannelloni could burst during frying. Now transfer the mince mixture to a piping bag with a large nozzle and fill the cannelloni with it. Coat each piece in flour and shake off any excess flour. Then dip in the beaten egg and cream mixture, coating evenly. Finally, coat with breadcrumbs. Deep-fry the cannelloni in preheated oil until golden brown and crispy. This takes about 5-7 minutes. After a resting time of 5 minutes, they are ready to serve and can be enjoyed with any kind of dip. The mince is enough for 9-10 half cannelloni.