Potato Roll with Meat Filling
Ingredients
Potato Base:
5–6 medium potatoes (about 500–600 g), peeled
3 eggs
3 tbsp all-purpose flour
Salt & pepper, to taste
Meat Filling:
500 g ground beef
1 onion, finely chopped
2 garlic cloves, minced
1 green bell pepper, diced
1 red bell pepper, diced
3–4 mushrooms, chopped
1 large tomato, chopped
70 g tomato paste
2–3 tbsp parsley, chopped
Salt, pepper, and paprika (to taste)
1–2 tbsp oil
Topping:
50 g Parmesan cheese (or any cheese), grated
Simple Garlic Salad (optional side):
Lettuce leaves
A few tomatoes, sliced
Dressing:
1 tbsp Greek yogurt
1 garlic clove, minced
1 tsp mustard
Salt & pepper
Instructions
- Prepare the potato base
Grate the potatoes and squeeze out excess liquid
In a bowl, mix:
Grated potatoes
Eggs
Flour
Salt & pepper
Spread mixture evenly onto a lined baking tray (like a rectangle layer)
Bake at 180°C (350°F) for 25–30 minutes until set and lightly golden - Cook the meat filling
Heat oil in a pan
Sauté onion and garlic until fragrant
Add ground beef and cook until browned
Stir in bell peppers, mushrooms, and chopped tomato
Add tomato paste, salt, pepper, and paprika
Cook for 8–10 minutes until thick and flavorful
Stir in parsley and let cool slightly - Assemble the roll
Remove baked potato layer from oven
Spread meat filling evenly over it
Sprinkle grated cheese on top
Carefully roll it up tightly (use parchment paper to help) - Final bake
Return roll to oven and bake for 10–15 minutes until cheese melts and top is slightly golden - Make the salad
Mix yogurt, garlic, mustard, salt & pepper
Toss with lettuce and tomatoes
Serving:
Slice the potato roll into thick pieces
Serve warm with the fresh garlic salad on the side
Tips:
Squeeze potatoes well → prevents soggy base
Let filling cool slightly before rolling
Add chili flakes for a spicy kick
Use mozzarella for a melty cheesy center