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Filled Minced Meat Rolls Wrapped in Bacon with Wild Garlic Mashed Potatoes

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Filling for the rolls

  • 200 g Feta
  • 1 Garlic clove, finely grated
  • 15 Olives, finely chopped
  • 3 Dried tomatoes pickled in herb oil, finely chopped
  • 5 tbsp Herbal oil from tomatoes
  • Black pepper from the mill
  • Salt

Minced meat rolls

  • 1 stale Rolls soaked in milk
  • 500 g Mixed minced meat
  • 1 Egg
  • 1 tbsp Dijon mustard
  • 2 tbsp Finely chopped wild garlic
  • 2 tbsp Finely chopped leaf parsley
  • Black pepper from the mill
  • Salt
  • 12 Discs Bacon

Wild garlic mashed potatoes

  • 500 g Potatoes, boiling floury
  • Milk
  • Bear's garlic butter
  • Salt

Instructions
 

Filling for the rolls

  • Put the feta in a bowl and mash it with a fork, add the grated clove of garlic, the chopped olives and tomatoes as well as the herb oil and mix with a fork to a homogeneous mass, season with salt and pepper. Let it steep in the refrigerator for 2 hours. If something remains of the filling, it can also be used as a spread on bread.

Minced meat rolls

  • Put the squeezed out roll in a large bowl, add the minced meat, also the mustard, the egg and salt and pepper. Then add the finely chopped wild garlic and parsley and knead everything very well to form a homogeneous dough.
  • Now take about 2 tablespoons of the minced meat mixture and shape it into an oblong rectangle on the board, put some of the filling (about 2 teaspoons) in the middle and shape into a roll, each into a slice Wrap bacon. Then fry the minced meat rolls in a pan with very little oil at medium temperature until crispy on all sides.

Wild garlic mashed potatoes

  • Either cook the potatoes as boiled potatoes or jacket potatoes. I used the boiled potato variant today. Drain the potatoes when they are done and let them evaporate very well and then press them through the potato press twice (this will make the puree particularly fine and fluffy).
  • Now put some milk and a good trick of the wild garlic butter in the pot and put it back on the stove (at medium temperature), add the potato mixture and move everything as little as possible. I always like to use a wooden spoon with a hole. And now carefully put the milk and the dissolving butter under the potato mixture. The amount of milk and butter is up to you, one likes more milk, the other more of the butter.
  • Then serve the puree together with the rolls.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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