Potato Hotcakes with Chili Mince

Rinse the potatoes and cook in a little water with the lid on for 25-30 minutes.

Crumble the yeast, mix with 100 ml of lukewarm water and leave in a warm place for 10 min.

Drain and peel the potatoes and press 150 g of them while still hot.

Knead the mixture with the salt, steam, flour and nutmeg to a smooth dough. Cover and leave in a warm place for 20 minutes. Preheat the stove to 200 °C (convection oven 170 °C, gas mark 3).

Clean the leeks, rinse and cut into thin rings. Clean, rinse and cut the bell bell pepper into small cubes. Slit the chili peppers, remove the seeds and cut into fine strips. Cut the rest of the potatoes into small cubes.

5. fry the minced meat in a frying pan in hot oil until crumbly. Season with salt, pepper and paprika powder. Fold in peppers, potatoes, leek and chili peppers.

Mix yolks, egg and whipped cream, season with salt and pepper. Grease a cake springform pan (about 26 cm ø). Roll out the dough into a circle (about 30 cm ø) on a floured work surface. Pour into the mold, hanging the dough in over the edge.

Pour in filling and egg milk. Roll overhanging dough inside, press smooth. Bake on middle rack for half an hour.

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