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Potato roll with minced meat

Author
Cookinero 3 Apr 2025
5390
Potato roll with minced meat

Potato roll with minced meat filling is a universal product. It can be served as a main course or as an appetizer. Please note that minced beef and pork go best with a potato base. In this case, the roll will not be dry.

How to cook Potato roll with minced meat

Step 1

Potato roll with minced meat

Make the potato base. Place the sliced potatoes in a deep saucepan, add water and set on high heat. After boiling, reduce the heat to medium and leave to cook for 30 minutes until done. Drain the water from the saucepan. Cool the potatoes to room temperature. Grate them on a coarse grater. Add spices, 1 egg, flour to the potato mince and mix.

Step 2

Potato roll with minced meat

Prepare the filling. In a deep bowl, mix the minced meat with spices.

Step 3

Potato roll with minced meat

Form the roll. Spread several layers of cling film on a cutting surface. Grease it with a small amount of vegetable oil. Put the mashed potatoes in a layer of 1-1.5 cm. Form a sausage from the minced meat and put it in the middle of the potato layer. Grease the edges of the base with egg and roll up the roll. Transfer it to a baking dish and put it in the oven, preheated to 180 ˚C. While the roll is baking, mix the grated cheese with mayonnaise until smooth. After 25 minutes, take the roll out of the oven and generously spread this mixture. Put it in the oven for another 5 minutes to form a crispy cheese crust.

Potato roll with minced meat - FAQ About Ingredients, Baking Time and Storage

Yes, sweet potatoes work well and add a slightly sweeter flavor. Boil and mash them as you would regular potatoes, but note they may make the base slightly softer.
Replace the minced meat with a mixture of sautéed mushrooms, lentils, or plant-based mince. Season well for a rich, savory filling.
Yes, assemble the roll, wrap tightly in cling film, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C for best texture, or microwave for quickness.
Yes, wrap tightly in foil or plastic and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
Let it rest for 5-10 minutes after baking, and use a sharp, serrated knife for clean cuts without squashing.
Serve with a fresh green salad, roasted vegetables, or a tangy cucumber yogurt sauce for a balanced meal.
Absolutely! Substitute with gluten-free flour or even almond flour for a low-carb option, adjusting slightly for texture.
Broil for the last 2-3 minutes after baking, but watch closely to avoid burning.
Yes! Divide the potato base and filling into portions, shape into smaller rolls, and reduce baking time by 5-10 minutes.

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