Potato pancakes with mince

Name: Potato pancakes with mince
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 400 g floury potatoes; 7-10 Tbsp salt, white pepper, nutmeg; 150 g Flour; 3 Eggs (Gr. M); 200 ml Milk; 6 TABLESPOONS Oil; 250 g small mushrooms; 1 onion, 2 tomatoes; 500 g mixed mince; 2 TABLESPOONS Tomato paste; 8-10 Tbsp Sparkling mineral water; 1/8 l Vegetable or tomato juice; 150 g Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

400 g floury potatoes
7-10 Tbsp salt, white pepper, nutmeg
150 g Flour
3 Eggs (Gr. M)
200 ml Milk
6 TABLESPOONS Oil
250 g small mushrooms
1 onion, 2 tomatoes
500 g mixed mince
2 TABLESPOONS Tomato paste
8-10 Tbsp Sparkling mineral water
1/8 l Vegetable or tomato juice
150 g Fresh cream
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Drain and let it evaporate
2
Mix flour, eggs, milk and 2 tablespoons of oil well. Press the potatoes through a potato ricer and mix everything well. Season with salt, pepper and nutmeg. Let the dough swell for about 15 minutes
3
Clean, wash and halve the mushrooms. Peel and finely chop the onion. Wash and quarter the tomatoes, possibly remove seeds and dice. Heat 2 tablespoons of oil. Sauté the mushrooms in it. Add minced meat and fry for about 5 minutes. Fry onion with. Stir in tomato paste and tomatoes. Season to taste with salt and pepper
4
Stir mineral water into the dough. Heat 2 tablespoons of oil in portions in a coated pan (approx. 24 cm Ø). Bake approx. 6 pancakes from the dough one after the other
5
Fill the pancakes with mince, up to 4 tablespoons. Roll them up and put them in an ovenproof dish. Mix the rest of the mince and juice. Season with salt and pepper and spread over the pancakes. Spill crème fraiche over the pancakes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes. Sprinkle with parsley