Potato Roll with Mushrooms

Ingredients

Potatoes 700 g

Starch 3 tbsp

Onion 250 g

Mushrooms 250 g

Salt to taste

Herbs 20 g

Carrots 250 g

Vegetable Oil

Finely chop the onion and grate the carrots on a medium grater. Heat the vegetable oil in a frying pan and add the onion. Fry over high heat, stirring constantly, until translucent. Add the grated carrots.

Stir and fry, stirring occasionally, until soft. Finely chop the mushrooms and add them to the pan with the vegetables. Stir and fry for about 3 minutes, stirring constantly. Season with salt to taste.

Mash the potatoes thoroughly to avoid lumps, then stir in the starch. Line a baking sheet with parchment paper and spread the potato mixture on it. Place the baking sheet in a preheated oven and bake at 200-220 degrees Celsius (15-20°C) until lightly browned.

Spread the vegetable filling over the potato layer. Finely chop the parsley and dill and spread it over the filling.

Carefully roll the potato layer into a roll, peeling off the parchment paper. Brush the top of the roll with vegetable oil and bake for 15 minutes.

Enjoy!