Minced Meat Mith Potatoes

Potato tray with minced meat

• Preparation time is :      30 minutes.
• Cooking time is      :      20 minutes.
• Enough for             :       8 people.
• Degree of difficulty:       Medium.

The Components: 

• One kilogram of bouillies potatoes.
• A half-kilo of halved meat.
• Oignon en étoile. Sel.
• The black pepper.
• Meat-based dishes.
• on eeg.
• A half-tsp of milk tea.
• A half-tasse of mouloured chapelure.
• Crème fraîche de parmesan.

How To Prepare:

• Return the onions to a poêle along with the butter.
• Add the meat to the onions and cook, stirring frequently, until the onions are tender.
• Add some salt, black pepper, and spices to the meat to season it.
• Grate the potatoes with a manual vegetable peeler.
• Place the egg within the fourchette and add the potato wedges.
• After well-petriring the potatoes with the eeg, add the chapelure.
• Make a deep, round plateau, brush it with butter, and cover it with a pastry.
• Lay out a layer of soil-covered pebbles on the tray, smooth its surface with a hand, and moisten it with water to speed up the process.
• Arrange a piece of cooked meat on top of the potatoes.
• Put another layer of soil-based potatoes in there and press it down with your hand.
• Cut the tray using a knife.
• Pour the milk onto the plate; this is done after it has been blended with black pepper and salt.
• Place the sliced onion on top of the potato and parmesan cheese dish, preheat the oven to 180 degrees, and cook for twenty minutes. Serving hot plates.

Potatoes Stuffed With Meat

• Cooking time is :     30 minutes.
• Enough for        :      8 people.
• 
  

The Components

Meat Mixture Ingredients:

• Twice as much olive oil as that.
• Three hundred grams of meat minced.
• a medium-sized diced onion.
• Two smashed garlic cloves.
• a chopped green pepper pod.
• 1/4 cup of finely chopped parsley.
• One tsp mixed spice.
• a little salt spoon.
• A quarter-tsp black pepper.
• one-fourth teaspoon of turmeric.
• A big tomato, grated.

Components of a potato mixture:

• Eight potatoes, medium-sized.
• Cut three big tomatoes into quarters.
• Two entire garlic cloves. a cup of broth or water.
• one-fourth cup lemon juice.
• a little salt spoon. A tea spoon and a half of cinnamon.
• A quarter-tsp black pepper.
• For frying, use corn oil.
• Rice with vermicelli for serving.

How to prepare

• In a medium-sized, thick-bottomed pot, add the olive oil, add the meat, and stir until the meat water dries and turns brown.
• Add the spices, salt, pepper, turmeric, onions, garlic, pepper, parsley, and tomatoes. Stir the meat until it is well combined with all the ingredients and cooked.
• After peeling and cutting the potatoes in half lengthwise, slit the potatoes in half and use a tiny tablespoon to scoop out the pulp from the middle, being careful to keep the edges at a distance of half a centimeter.
• To create a hollow in the center of the potato so that the filling may be placed within.
• After placing the potato pulp in a medium-sized pot, fill it with water, and boil it for a few minutes, remove the pulp from the water and combine it with the parsley and pork mixture.
• Fill a deep fryer with a certain amount of oil, then heat it over medium heat.
• Deep-fry the potato halves until golden, and then transfer them to an appropriate ovenproof dish for serving at the table.
• Stuff the meat and potato mixture into the potato halves.
• Put the tomatoes, garlic, water, lemon juice, salt, pepper, and cinnamon in the blender. Process on medium speed until the sauce has the consistency of silky pasta.
• Spoon the sauce over the potato halves in the dish.
• After baking the meat-filled potatoes for 30 minutes at 180 degrees, serve them over vermicelli rice.