Potato Kebap
Potato Kebap
5-6 pieces of large size potatoes
1 pinch grated nutmeg
1 cup grated parmesan cheese
adequate amounts of salt
a sufficient amount of black pepper
2 eggs
1 / 2 kg of beef meat in chunks
4 tablespoons margarine
2 tomatoes
1 / 2 bunch parsley
Of 6 thin slices cheddar cheese
PREPARATION
Boil the potatoes puree. After spreading the tray in the oven for 10 minutes to give the water to attract. Remove from the oven and leave to cool. After cooling a little grated nutmeg a pinch, a tea cup grated parmesan cheese, salt, eggs and pepper and mix well put. In a separate pot and take meat and put into the 3 tablespoons oil and cook in its own juice. Let stand on the sidelines after the addition of salt and pepper. Prepared potato puree half of the oiled tray, empty and publication. After the publication of sheep meat and tomato slices on the directory, the directory pane parsley as a whole. Melt 1 tablespoon margarine and pour over. Put the remaining potato puree and broadcast it to the top of slices of cheese on top of him as the most recent directory. Over pre-heated oven and cook until golden brown.
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