Mince Roulade with Mashed Potatoes

Ingredients

• 1.1 kilogram minced beef
• 2.1 tablespoon oil, mixed into mince
• 3.salt and pepper, to taste; mixed into mince
• 4.6 potatoes, boiled and mashed
• 5.1 tablespoon schmaltz (rendered chicken fat), for mash; 1 tablespoon
• 6.1 onion, chopped and sautéed; optional addition to mash

Method

1. 1.Mix mince with 1 tablespoon oil, salt and pepper. Line a swiss roll tin with foil and pat in the mince. Put into freezer for 1 hour.
2. 2.Boil 6 potatoes. When soft, mash well and add about 1 tablespoon smaltz. If you like you can add 1 chopped onion which you have sautéed.
3. 3.Remove the mince from freezer and from the tin. Leave mince on foil. Put on the mash and smooth.
4. 4.Roll up with the help of the foil. Cut into slices (not too thin) and fry.
5. 5.The slices can be left in freezer until required.

Notes

• Remember that mashed potatoes do not freeze well, so don't leave in freezer too long.
• The roulade can also be put into a bread loaf tin and baked.
• 'Smaltz' (schmaltz) is rendered chicken or goose fat — a staple in Jewish cooking. Substitute with butter or margarine.
• The original says 'as shown' for the rolling step — no illustration visible in the scan.
• Freezing the mince first makes it firm enough to hold its shape when spread with the mash and rolled.