'Cordon bleu' mince roll with potato crust

For 7 people
  • 1 medium-sized onion
  • 1 kg mixed minced meat
  • 1 knife tip sweet paprika
  • 3 Eggs (size M)
  • 3 EL breadcrumbs
  • 2 TL medium hot mustard
  • 1 TL dried oregano
  • Salt
  • black pepper
  • 4 (300 g) thickness Slices of Gouda cheese
  • 2 (180 g) large, thick slices of cooked ham
  • 1 kg mainly waxy potatoes (e.g. Solara)
  • 1 Head of lettuce
  • 1 Cucumber
  • 400 g Cherry tomatoes
  • 4 EL white wine vinegar
  • 1 Pinch Sugar
  • 8 EL oil
  • breadcrumbs
  • baking paper
75 minutes
Peel and finely dice the onion. Knead the mince with the onion, bell pepper, 1 egg, breadcrumbs, mustard and oregano. Season with salt and pepper. Sprinkle a work surface thinly with breadcrumbs. Then roll it out into a rectangle (28 x 30 cm).
Cut off the rind from the Gouda. Top the mince first with Gouda cheese, then with ham. Leave an edge of 2 cm free. Roll up from the long side. Fold in open ends and press together.
Place on a baking sheet lined with baking paper. Peel and wash the potatoes. Roughly grate the potatoes and mix with 2 eggs. Season with salt. Spread half of the potato mixture on the chopping roll andpress down.
Chill the remaining potato mixture. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 50-60 minutes. Cover if necessary after 40 minutes. Clean, wash and drain the lettuce.
Wash, clean and slice the cucumber. Wash, clean and halve tomatoes. Whisk vinegar, salt, pepper and sugar in a bowl, stir in 5 tablespoons of oil in a thin stream. Season again to taste.
Heat 3 tablespoons of oil in a pan. Pour the remaining potato mixture into the oil in portions with a tablespoon, press into flat hash browns. Fry for 2-3 minutes, turning once, in golden brown hash browns, keep warm.
Mix the salad ingredients, drizzle with the vinaigrette. Serve the minced roll with the hash browns and salad.
1 person approx.:
  • 710 kcal
  • 2980 kJ
  • 50 g protein
  • 49 g fat
  • 21 g carbohydrates


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