Mini mini-roulades with bean vegetables and rocket mashed potatoes

Name: Mini mini-roulades with bean vegetables and rocket mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 kg floury cooking potatoes (e.g. Afra); 3 medium-sized onions; 150 g Gherkins; 8 TSP medium hot mustard; 8 discs Bacon; 2 TABLESPOONS Oil; 300 g frozen princess beans; 200 ml Milk; 25 g Butter; 7-10 Tbsp grated nutmeg; 1 collar Rocket; 7-10 Tbsp Breadcrumbs; 7-10 Tbsp Toothpicks

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 kg floury cooking potatoes (e.g. Afra)
3 medium-sized onions
150 g Gherkins
8 TSP medium hot mustard
8 discs Bacon
2 TABLESPOONS Oil
300 g frozen princess beans
200 ml Milk
25 g Butter
7-10 Tbsp grated nutmeg
1 collar Rocket
7-10 Tbsp Breadcrumbs
7-10 Tbsp Toothpicks

Directions

1
Pour the dough into a greased springform pan (approx. 26 cm Ø). Spread plum puree on top. Knead in a preheated oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for approx. 10 minutes before mincing, breadcrumbs and egg. Season with salt and pepper. Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes. Peel onions and cut into wafer-thin rings.
2
Drain the cucumbers and cut them into small cubes. Sprinkle the work surface with breadcrumbs. Divide the chopped mass into eighths. Roll out each piece on the work surface, sprinkled with breadcrumbs, rectangular (7 x 18 cm).
3
Spread each with 1 teaspoon of mustard. Cover each with 1 slice of bacon. Cover with about 2/3 of the onion rings and cucumber cubes. Roll them up and fix them with a toothpick. Heat the oil in a large pan and fry the roulades for about 10 minutes.
4
Fry the remaining onions for the last 5 minutes. Cook the beans in boiling salted water for about 5 minutes. Heat milk and butter. Drain the potatoes and let them evaporate briefly. Add milk mixture and mash to a puree.
5
Season to taste with salt and nutmeg. Wash the rocket, dab dry and chop finely. Mix into the puree. Drain the beans and let them drain. Remove the roulades from the pan. Swirl the beans in the frying fat and the remaining onions in the frying fat in the pan.
6
Arrange roulades with mashed potatoes and beans. Serve immediately.