Hack Role

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Directions

1. 1

   Finely crumble the toast. Knead minced meat, 1 egg, half of the toast and mustard. Season with salt and pepper. Roll out on foil to a plate of about 30x30 cm. For the filling, clean and wash the peppers and cut them into small cubes. Peel and finely dice the onion.

2. 2

   Wash parsley, pluck all leaves. Put 1 tablespoon of diced paprika and half of the onion aside. Mix the remaining paprika, onion, egg, toast and cream cheese. Spread on the mince, leaving the edges free. Cover with half the parsley leaves. Use the foil to form a roll. Place on a baking tray and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for about 1 hour. In the meantime, wash the potatoes and cook for about 20 minutes. Then rinse with cold water and peel. Shortly before serving, cut in half lengthwise and fry in hot oil while turning until golden brown and salt. For the sauce, wash the thyme, pluck off the leaves and chop. Clean and wash spring onions and cut into rings.

3. 3

   In the meantime, wash the potatoes and cook for about 20 minutes. Then rinse with cold water and peel. Shortly before serving, cut in half lengthwise and fry in hot oil while turning until golden brown and salt. For the sauce, wash the thyme, pluck off the leaves and chop. Clean and wash spring onions and cut into rings. Put some parsley and thyme finely chopped aside. Blend the remaining parsley leaves, spring onions, thyme and 1/8 litre of cold water in a mixer. Mix with sour cream. Season to taste with salt and pepper. Cut open the chopping roll and sprinkle with remaining diced peppers and onions and chopped herbs. Add fried potatoes and sauce. Garnish as desired with fresh herbs and pickled peppers

4. 4

   Blend the remaining parsley leaves, spring onions, thyme and 1/8 litre of cold water in a mixer. Mix with sour cream. Season to taste with salt and pepper. Cut open the chopping roll and sprinkle with remaining diced peppers and onions and chopped herbs. Add fried potatoes and sauce. Garnish as desired with fresh herbs and pickled peppers

Nutrition Facts

KCAL
770 kcal

CARBS
32 g

FATS
51 g

PROTEINS
44 g