Potato Soufflé

Noora Al-GhamdiCocinero

Ingredientes

• 2 kilograms of boiled, peeled, and mashed potatoes
  2 kilogram
• 2/3 cup of powdered milk
  0.7 cup
• 200 grams of butter
  200 gram
• 2 onions, chopped
  2 pieces
• 4 tablespoons of vegetable oil
  4 tablespoon
• 1/2 kilogram of ground beef
  0.5 kilogram
• 100 grams of pine nuts
  100 gram
• 1/2 teaspoon of ground cinnamon
  0.5 teaspoon
• 1/2 teaspoon of spice mix
  0.5 teaspoon
• 1/2 cup of breadcrumbs, finely ground
  0.5 cup
• 2 tablespoons of butter, cut into small cubes
  2 tablespoon
• Pimienta blanca
  0
• Sal
  0

Pasos

1. 1

   Mash the potatoes in a bowl with the milk, then add salt and white pepper to taste.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
2. 2

   Add the butter and mix well until you achieve a smooth mixture.

   recipe.minutes
3. 3

   Sauté the onions with the oil until soft. Add the meat, pine nuts, cinnamon, spice mix, and salt to taste, and cook until the meat is done.

   Herramientas necesarias:

   Sartén

   recipe.minutes
4. 4

   Grease a baking dish with 2 tablespoons of oil and cover the bottom with half of the potato mixture, then spread the meat filling over it and cover with another layer of potatoes.

   recipe.minutes
5. 5

   Preheat the oven to medium heat, about 180°C.

   Herramientas necesarias:

   Horno

   recipe.minutes
6. 6

   Sprinkle the fine breadcrumbs and butter cubes over the potatoes.

   recipe.minutes
7. 7

   Bake the potato dish with heat from the bottom for 30 minutes, then from the top for 5 minutes.

   recipe.minutes
8. 8

   Remove from the oven and serve hot.

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Pimienta blancapor 100g

Energía300 kcal

Proteínas10 g

Grasa total5 g

Carbohidratos60 g

Fibra dietética20 g

Azúcares totales5 g

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas