Turkey roll in potato batter

Difficulty:
Preparing:

Pour a small amount of rapeseed oil into the saucepan, warm it up, put in two chopped finely chopped onions and fry until golden color. Add salt and pepper.
Grate the potatoes and strain them off juice. Add lemon juice, 1 egg, ¾ a cup of wheat flour and 2 tablespoons of potato flour. Spice with salt and pepper. Add the fried onion and frozen parsley and mix thoroughly.

Spread a baking form (silicone or Teflon one) lard and sprinkle it gently with semolina or breadcrumbs. Put the bacon slices on the bottom. Put half of the batter, then place the pork rolls in the middle, gently pressing them to the bottom. Put the rest of the batter on rolls covering them thoroughly on both sides, so that it covers the rolls about one centimeter above their surface.

Scramble the eggs adding a pinch of salt. to Grease the batter using a brush and put it in a preheated oven at 180 ° C for about 2 hours. After baking the casserole, it is good to leave it for 20 minutes to cool. Then, delicately remove the casserole out of the baking form..
We recommend serving the dish with sour cabbage salad. Cut the cabbage finely, put into a bowl. Grate half an apple, chop the onions finely and mix with the cabbage. Sprinkle with oil and mix again.

We recommend a rhubarb compote. Pour 1.5 liter of water into the pot, add 200 g of sugar and 500 g of rhubarb. Cook for about 10-15 minutes.

Enjoy your meal!

 

Ingredients:
  • 2 onions
  • 6 potatoes
  • 2 eggs
  • juice from half a lemon
  • 2 tablespoons of potato flour
  • ¾ a glass of wheat flour
  • 30 g of frozen parsley
  • 30 g of pork lard
  • breadcrumbs or semolina
  • 4 slices of bacon
  • 3 turkey rolls

Salad:

  • sour cabbage
  • half an apple
  • 1 onion
  • rapeseed oil

Compote:

  • 300 g of sugar
  • 500 g of rhubarb
  • 1.5 l of water

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RUN ROLLS
brand of RUN-CHŁODNIA Ltd. in Włocławek

Privacy Policy

RUN-CHŁODNIA © [year]. All rights reserved

RUN ROLLS
brand of RUN-CHŁODNIA Ltd.
in Włocławek

Privacy Policy

RUN-CHŁODNIA © [year].
All rights reserved