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(For 6 People)
850g potatoes, medium
250g minced beef
200 ml İçim Milk
120 gr İçim Kashar Cheese
60g toasted bread
50 gr İçim Butter
35 g almonds
A pinch of sage
A pinch of parsley, finely chopped
Extra virgin olive oil
Salt, black pepper
In a deep bowl, take the insides of the toasted bread and soak them with İçim Milk.
Boil the potatoes with their skins in salted water for about 40 minutes, remove from the water and drain. Peel it while it is still warm and put it in a bowl.
Add a spoonful of chopped parsley, a spoonful of olive oil, salt and pepper and mash coarsely. Add the parsley and minced meat to the bread. Add salt, pepper and mix well.
Divide it into tiny balls with your hands. Melt the İçim Butter in the pan. Add the onions and sage. When it starts to boil, throw the meatballs in it and close the lid.
When it absorbs the juice, cook until the meatballs begin to brown. Open the lid and moisten with a ladle of vegetable broth, stir and remove the meatballs from the pot.
Place half of the potatoes on a baking tray greased with 30 ml of olive oil. Then place half of the cheese, patties and the rest of the cheese.
Mix the remaining potatoes with the egg. Add over the mixture on the baking sheet. Sprinkle with fillet almonds and grated İçim Kashar Cheese. Bake in the oven at 200 degrees for 20-22 minutes until lightly browned.
After taking it out of the oven, garnish it with parsley and serve it after resting. Bon appetit.