Potato Pancake Roulade

For the potato pancake roll, line a baking tray with baking paper. Preheat oven to 170 °C convection oven. Chop the onion and fry in the sesame oil until light brown, remove immediately from the pan and allow to cool.

Wash leek and cut into strips. Peel the potato and carrot, grate finely and mix with the roasted onion, leek, eggs and spices (preferably with your hands).

Spread the mixture on the baking paper in a rectangular shape and bake for 30 minutes. In the meantime, mix the curd cheese and cream cheese and season with the herbs, chopped garlic, salt and pepper.

Spread the potato pancake with the herb spread, sprinkle most of the grated cheese on top and roll up into a roulade using the baking paper.

Sprinkle the roulade with the remaining cheese and bake for another 15 minutes. Sprinkle the roulade with fresh chives before serving.

Preparation Tip:

The completely cooled potato pancake roulade can be served thinly sliced as finger food or warm as a side dish.

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