Stuffed mashed potatoes

Ingredients for 4 servings:

• 1 kg potatoes
• 400 g minced meat, mixed
• 1 onion(s)
• 2 eggs
• 1 tsp butter
• 1 tsp cream
• 1 bunch of parsley
• salt and pepper
• nutmeg
• Flour, for breading
• Egg(s), for breading
• Breadcrumbs, for coating
• Oil, for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Roasted potatoes

Peel the potatoes, boil in salted water, and mash them with a little butter, cream, an egg yolk, and a pinch of nutmeg. The mash should be firm, not too runny. Chill. Fry the finely chopped onion in a little oil, add the minced meat, and fry for about 7 minutes. Season with salt, pepper, and chopped parsley. Place in a fine sieve to drain off any remaining oil. When the potato mixture is cold, use an ice cream scoop to form equal-sized portions. Flatten each one between sheets of cling film using your fingers to a thickness of about 5 mm. Remove the top layer of cling film and add a tablespoon of the minced meat to each one. Using the bottom layer of cling film (folding the sides together), form a ball and twist it together, keeping the film attached but not inside it. Place the balls in the freezer for about 30 minutes; the film will then peel off easily. Now the balls are carefully coated first in flour, then in beaten egg, and finally in breadcrumbs. Then fry in a pan or deep fryer in plenty of oil until golden brown. Serve as an appetizer, finger food, snack, etc. Variations: Add pine nuts and/or raisins and/or ground nuts and a tablespoon of honey to the minced meat. A fish filling is also delicious.