Eichkatzerls potato and minced meat rolls

Ingredients for 4 servings:

• 700 g potatoes, mostly waxy
• 40 g potato flour
• 30 g breadcrumbs
• 2 egg yolks
• e.g. salt and pepper
• nutmeg
• 250 g minced meat
• 1 roll(s), stale from the day before
• 1 onion(s)
• 1 egg(s)
• 2 tbsp tomato paste
• 2 processed cheese wedges
• e.g. paprika powder
• salt and pepper
• Sugar
• Rosemary, dried
• Clarified butter

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

to prepare well

Boil the potatoes until soft, peel while still hot, and press through a potato ricer. Mix with the potato flour, breadcrumbs, egg yolk, salt, pepper, and nutmeg to form a smooth dough (if the dough is still too sticky, add a little more flour if necessary). Let the dough rest for about 1 hour. In the meantime, finely dice the onion. Slice the bread roll and soak in water. Heat a little oil in a pan and fry the minced meat until crumbly. Add the onion and continue frying until well browned. Add the tomato paste and continue frying. Season to taste with paprika, salt, pepper, rosemary, and sugar. Finally, stir in the cream cheese. Let the mixture cool slightly, then mix with the soaked (previously squeezed) bread roll and the egg. Season again. Dust a tea towel with flour. Roll out the potato dough on it to about 1 cm thick. Place the filling in the center and roll up the dough using the tea towel. Chill everything for at least 1 hour (up to 1 day is fine!). Cut the roll into approximately 2 cm thick slices and fry in hot clarified butter until crispy and brown. Serve with leaf salad. I always make the roll the day before. This way, everything soaks in nicely.