Potato and minced meat patties

Ingredients for 4 servings:

• 1 pkt. potato flour for 12 dumplings half and half
• 650 g minced meat, mixed
• 1 onion(s)
• 3 tsp mustard
• 3 tbsp breadcrumbs
• 2 tsp oregano, dried, shredded
• 1 egg(s)
• 4 tbsp oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

Prepare the dumpling dough according to the package instructions and let it rest. Peel and finely dice the onion. Knead the minced meat with the diced onion, oregano, egg, breadcrumbs, mustard, salt, and pepper into a flavorful meat dough. Spread a large piece of plastic wrap on a work surface, place the dumpling dough on one half of the wrap, fold the other half over it, and roll the dough out into a rectangle between the two layers of plastic wrap. Remove the top layer of plastic wrap and spread the minced meat evenly over the rolled-out dumpling dough, leaving a 3 cm wide border on each side. Starting at one long side, roll the dough into a roulade using the plastic wrap, flatten the ends, and seal to completely enclose the minced meat dough. Remove the plastic wrap and cut the roulade into slices about 2.5 cm thick. Heat the oil in a pan and fry the dumplings, one at a time, until nicely browned on both sides. Serve the coins warm with a green salad or arrange them nicely decorated on a buffet.