Stuffed Potato Rolls

Ingredients

For the Potato Wrap:

• 3 medium potatoes, peeled and grated
• 1 egg
• 1/2 cup grated mozzarella or cheddar
• 2 tbsp chopped parsley or coriander
• 1/4 tsp black pepper
• Salt to taste

For the Filling:

• 250g ground beef or chicken
• 1 small onion, finely chopped
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 clove garlic, minced
• 2 tbsp tomato paste
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp oil

Topping:

• 1 cup shredded mozzarella or melting cheese
• Optional: Bechamel sauce or cream drizzle before baking

Instructions

1. Make the Potato Base:
   • Preheat oven to 200°C (390°F).
   • Grate the potatoes and squeeze out excess water using a kitchen towel.
   • Mix with egg, cheese, herbs, salt, and pepper.
   • Spread thinly on a baking tray lined with parchment paper to form a flat rectangle.
   • Bake for 15–20 minutes until lightly golden and firm enough to roll.
2. Prepare the Filling:
   • Heat oil in a pan. Sauté onions and garlic until soft.
   • Add ground meat and cook until browned.
   • Stir in diced peppers, tomato paste, paprika, salt, and pepper.
   • Cook for another 5–7 minutes until well combined and no moisture remains.
3. Assemble the Rolls:
   • Let the potato base cool slightly, then cut into rectangles.
   • Place some filling at one end and roll it up gently but tightly.
4. Bake:
   • Place the rolls seam side down in a greased baking dish.
   • Top with shredded cheese (and optional cream or béchamel).
   • Bake for 15–20 minutes until golden brown and bubbly on top.