Potato mince roll

INGREDIENTS

6 potatoes, peeled and sliced into 2 to 3mm slices (should be bendy)

2 cups grated parmesan cheese

salt, 

olive oil

1 onion, finely chopped

300g mince - can use chicken, beef or meat-free (as in photo)

 5 tbsp tomato passata

fresh parsley, finely chopped

1 tsp paprika

pepper to taste

2 cloves garlic, minced

1 cup shredded mozzarella cheese

METHOD

Preheat oven to180˚C (fan forced)

On a baking paper- ined baking tray spread half of the Parmesan cheese evenly over the baking paper. Arrange the potatoes over the parmesan so each slice is overlapping. Continue until the tray has a complete single layer of with potato.

Sprinkle more of the Parmesan evenly over the potatoes. Season with 1 tsp of salt and the paprika Bake for 30 mins, until golden and the potatoes are flexible but slightly crispy. 

In a deep frying pan, heat 2 tbsp of olive oil over a medium heat, add the onions and cook until caramelized, (about 15 mins).

Add the garlic and mince, breaking it up with a wooden spatula if needed and mix with the onion until cooked. Mix in the passata, 3 tbsp of parsley,, 1 tsp of salt, and pepper. Stir, cooking until the mixture is cooked through. Remove from heat.

Evenly spread the mnce mixture over the sheet of potato. Sprinkle mozzarella over the the top.

Take one end of the potato sheet holding the baking paper begin rolling upward, making sure the ingredients are not coming out of the ends.   Once completely rolled, place the potato roll on baking paper on a baking tray, sprinkle with parmesan and bake for 15 mins.

Sprinkle with parsley for garnish.