John Myers
Stuffed Potato Cake / Roll
The perfect stuffed potato cake / roll recipe with a picture and simple step-by-step instructions.
- 1 medium-sized Onion blue
- 1 medium-sized Onion
- 1 large Red peppers
- 2 Rods Leek
- 1 bunch Shallots
- 10 small (the very small) Carrots
- 10 small (the very small) Pepper from the grinder
- 10 small (the very small) Sea salt from the mill
- 10 small (the very small) Nutmeg
- 3 medium-sized Eggs
- 1 Packet 300 gr Herbal cream cheese
- 5 Discs Boiled ham
- 420 g Potatoes
- 1 packet Grated Emmental
- Peel and cook potatoes. Wash and cut or dice the vegetables. Cut the shallots and save for last !!
- Mash the boiled potatoes in a bowl. Mix the eggs, peppers, onions, leeks and carrots with the potatoes. Season the whole thing and season to taste. Spread the dough nicely on a baking sheet (I still had baking paper underneath) and bake in the preheated oven at 180 degrees for about 15 to 20 minutes.
- Then let the dough cool down a bit and then brush with cream cheese. (I put the rest of the leek on it because it was too much for the dough) Now put the ham on top and carefully fold the whole thing up. Attention it is a little difficult …..! Now sprinkle the cheese on top. Put the whole thing back on a baking sheet, preferably with baking paper (you can still put a little breadcrumbs on the paper, that’s better!) Now again for 20 minutes at about 200 degrees in the oven. ( Circulating air )
- When everything is ready ……. add a few of the cut shallots to the plate. We also had a mixed salad.
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