Minced Meat Cones with Mashed Potato
Prep 20 min · Cook 55 min · Total 75 min · Serves 3. 47 users have cooked this recipe.
⏱️ Prep: 20 min🍳 Cook: 55 min
Ingredients
| 500 g | minced meat | |
| 1 kg or more to taste | potatoes | |
| 2 slices | dry bread for the mince | |
| 3 tbsp | 45 ml | breadcrumbs |
| 1-2 tbsp | grated onion | |
| — | cumin | |
| — | black pepper | |
| — | fenugreek | |
| — | savory | |
| — | dried parsley | |
| 2 | eggs for brushing | |
| — | breadcrumbs for sprinkling | |
| — | cornmeal for rolling | |
| — | oil for baking | |
| — | turmeric for the mash | |
| — | salt for the mash | |
| — | parsley for garnish | |
| — | olives for serving or salad | |
| 20-30 g | butter for the mash |
Instructions
- Peel the potatoes, wash them and cover with water, then set to boil.
- Knead the minced meat with the bread slices (soaked in water and squeezed dry), the breadcrumbs (3 tbsp) and the spices — cumin, black pepper, fenugreek, savory and dried parsley, amounts to taste. Add the grated onion. Take out two boiled potatoes and mash them; add them to the minced meat too. Knead the meat well and form several balls (as for meatballs).
- Make cones from the lids of yogurt tubs — use the larger ones (the 800 g tubs) to get bigger cones. Grease the cones well with oil.
- Press and wrap each meat ball around the outside of the cones. Shape well. Roll in cornmeal and place in a tray lined with baking paper greased with fat. When all the meat cones are ready, drizzle with a stream of oil and bake in an oven heated to 200°C for 10–15 minutes.
- Take the tray out of the oven and, with the meat cones still on the moulds, brush them well on all sides with beaten eggs and sprinkle with breadcrumbs, carefully turning the cones on all sides and taking care not to burn yourself on the hot lid moulds.
- Return the moulds with the cones to the oven and bake for another 10–15 minutes. Meanwhile mash the potatoes (drained from the water) and season with salt and turmeric to taste. Add butter. You get a mashed potato that should be thicker; if it is runny, put it on the stove to thicken by boiling it down. Let the mash cool.
- Take the baked meat cones out of the oven, let them cool slightly, and then carefully remove the lid moulds. Put the mashed potato in a plastic bag and make a small hole in the corner to get a piping bag.
- Take a meat cone, place it in a suitable dry glass so it stands upright, and pipe the mashed potato inside. Sprinkle with finely chopped fresh parsley. Prepare all the cones this way.
- Serve as a main dish or as a hors d'oeuvre, garnishing with the remaining mashed potato and olives or another salad to taste.