Potato and Ground Beef Rolls with Mushroom Tomato Salad

Ingredients

For the Potato Roll:

• • 5–6 medium-sized potatoes, grated
  • 3 eggs

• • 1 tsp salt
  • Black pepper, to taste
  • Smoked paprika, to taste

• • 3 tbsp (0.2 cups) regular flour
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced

• • Vegetable oil, for greasing
  • 1.1 lbs (500 g) ground beef
  • 1 onion, finely chopped

• • 2 garlic cloves, minced
  • 1 large tomato, diced
  • 2.5 oz (70 g) tomato paste

• • Italian herbs, to taste
  • Parmesan cheese, grated (1.8 oz or 50 g)
  • A bunch of parsley, finely chopped

• Salt and black pepper, to taste

For the Mushroom Tomato Salad:

• • 3–4 large mushrooms, sliced

• • 2–3 tomatoes, sliced
  • Fresh lettuce leaves, chopped
  • 1 garlic clove, grated

• • 1 tbsp Greek yogurt
  • 1 tsp mustard
  • Salt and black pepper, to taste

Directions

For the Potato Roll:

1. 1. Prepare the Potato Layer:
      • • In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth.
      • • Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well.
        • Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer.
        • Bake in a preheated oven at 180°C (356°F) for 20 minutes.

   2. Prepare the Meat Filling:
      • • Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned.
        • Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute.
      • Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened.
      • Add chopped parsley, mix thoroughly, and remove from heat.

1. Assemble the Rolls:
   • • After baking, remove the potato layer from the oven and cut it into even rectangles.
     • Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log.
     • Sprinkle grated Parmesan over the rolls, reserving some for later.
   • Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F).

For the Mushroom Tomato Salad:

1. 1. Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown.
   2. Add sliced tomatoes to the skillet and cook for 2 minutes.
   3. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well.

1. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese.

Serving Suggestions

• • Serve the potato rolls warm with the mushroom tomato salad on the side.

• Garnish with freshly chopped parsley for added color and flavor.