John Myers
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Party Potato Mince Snails Alla Trapper
The perfect party potato mince snails alla trapper recipe with a picture and simple step-by-step instructions.
For the potato dough
- 350 g Cooked potatoes
- 1 piece Chicken egg yolk
- 70 g Wheat flour
- Pepper, salt, nutmeg and paprika are noble sweet
- 1 piece 3-Liter-Gefrierbeutel
For the mince filling
- 250 g Mixed minced meat
- 1 small Chopped onion
- 1 piece Chicken egg
- 2 tablespoon Breadcrumbs / breadcrumbs
- Spices and herbs as desired, here: pepper, salt, paprika,
- Chopped garlic clove, marjoram, basil, parsley
- 1 piece 1-Liter-Gefrierbeutel
Other things
- Breadcrumbs, oil for frying or baking sheet and baking paper
Potato Batter
- Press the potatoes through the press or finely mash them. Process all of the specified ingredients into a smooth dough and place in the freezer bag. With the help of a rolling pin (can also be done by hand if necessary), process into a thin piece of dough. (see photos)
Mince dough
- Mix the minced meat with the specified ingredients and make a smooth dough. Put in the freezer bag and roll out. This dough should be just as wide as the other – but please leave out about 1.5 cm for the length. (see photo)
Tinker swirls
- Cut open the freezer bags. Place the minced dough on the potato dough – see photo – and wind it up from the front with the help of the bag. Dust the potato casing with breadcrumbs and cut into approx. 1cm thick slices.
Cooking methods
- 1. Method: Place the slices on a baking sheet lined with baking paper – sprinkle with cheese if necessary – and bake at 180 degrees for about 30 minutes. 2nd method: Heat the oil in a pan and fry the slices on both sides for about 3 minutes. I like this method better in terms of taste – but when you visit, the first variation is more practical.
Dip suggestions
- 1. Dip chilli dip, very hot: Mix 100 grams of cream cheese with 2 tablespoons of milk, a chopped chilli, pepper, salt and paprika until smooth and garnish with the stalk of the chilli. 2. Dip and button cream: 100 grams of quark, 2 garlic solo toes chopped, 0.5 pieces of spring onion, chopped, season with salt and pepper and garnish with a piece of spring onion. 3. Dip tomato dip: 50 grams of cream cheese, 50 grams of quark, 3 chopped, pickled tomatoes in garlic oil, 2 tablespoons of tomato paste, 1 teaspoon of herbs of Provence, chopped, 1 teaspoon of Parmesan, mix salt and pepper. Decorate with tomatoes and herbs.
Notes and tips
- The hash browns also taste very good cold – so they are also suitable for a buffet. This dough is also ideal for filling it with red cabbage – very tasty with roasted meat or roast meat from the oven.! Bon Appetit!
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