Mangold rolls with goat cheese and minced meat filling served with potato and mangold rösti

Ingredients for 4 servings:

• 1 head of chard
• 500 g minced meat, mixed
• 150 g goat’s cheese
• 50 g herb cream cheese
• 2 eggs
• 4 potatoes
• 1 onion(s)
• 4 cloves garlic
• salt and pepper
• sweet peppers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash and remove the stems from the chard leaves. Cut the chard stems into thin strips and finely chop the small leaves. Finely chop the onion and garlic. Mix the minced meat with one egg, half of the chopped onion, and garlic (if desired), and form into small rolls. Briefly fry them. Mix the goat’s cheese, the cream cheese, the other half of the chopped onion and garlic, the parsley, and the finely chopped chard leaves with salt and pepper until firm. Blanch the stemmed chard leaves and then spread the cream cheese mixture in the center. Place a meatball in the minced meatball and roll up, tucking in at the sides to prevent leakage. Secure the finished rolls with a toothpick and steam for 10 to 15 minutes. Grate the peeled potatoes into thin strips, fry with the egg, the finely chopped chard stems, salt, and pepper until golden brown. Arrange the rösti and rolls on plates and garnish as desired.