Potato chopping screw

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 5
  • 1 kg floury cooking potatoes (e.g. Adretta)
  • 7-10 Tbsp Salt
  • 1 medium onion
  • 750 g mixed minced meat
  • 1 TABLESPOON dried marjoram
  • 1 egg (size M)
  • 1 TABLESPOON medium hot mustard
  • 7-10 Tbsp black pepper
  • 850 g Leeks (leek)
  • 2 Egg yolk (size M)
  • 150 g Flour
  • 7-10 Tbsp grated nutmeg
  • 2 TABLESPOONS Oil
  • 2 Garlic cloves
  • 50 g diced bacon
  • 150 g Fresh cream
  • 7-10 Tbsp Marjoram
  • 7-10 Tbsp Flour

Directions

  1. 1

    Peel, wash and chop the potatoes. Simmer in salted water for about 20 minutes. Drain the potatoes, let them evaporate briefly and press them through a potato ricer. Let them cool down. Peel and finely chop the onion. Knead minced meat with onion, marjoram, egg and mustard.

  2. 2

    Season with salt and pepper. Clean, wash and cut the leek into pieces of about 7 cm width. Halve the pieces lengthwise and cut into strips. Knead potatoes, egg yolk and flour. Season with salt and nutmeg. Roll out the potato dough on a little flour in a rectangle (approx. 30 x 35 cm). Spread the chopping mass on the dough, leaving a 1 cm wide edge. Roll up from the short side and cut into about 12 slices. Heat the oil in a large pan. Fry the potato snails in portions at medium heat for 4-5 minutes on each side. Keep warm. Peel garlic and press it through a garlic press.

  3. 3

    Spread the chopping mass on the dough, leaving a 1 cm wide edge. Roll up from the short side and cut into about 12 slices. Heat the oil in a large pan. Fry the potato snails in portions at medium heat for 4-5 minutes on each side. Keep warm. Peel garlic and press it through a garlic press. Leave bacon in a pot until crispy, remove. Steam leek and garlic briefly in the frying fat. Add 250 ml water and crème fraîche and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Arrange potato snails on the cream leek, sprinkle with bacon. Garnish with marjoram

  4. 4

    Leave bacon in a pot until crispy, remove. Steam leek and garlic briefly in the frying fat. Add 250 ml water and crème fraîche and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Arrange potato snails on the cream leek, sprinkle with bacon. Garnish with marjoram

  5. 5

    With 6 people:

Nutrition Facts

KCAL
700 kcal
CARBS
42 g
FATS
43 g
PROTEINS
37 g

Categories & Tags

Main DishesMeatinexpensive