Potato balls with minced meat and bechamel

 

Ingredients:

A kilo of boiled and mashed potatoes

For ivory:

A quarter of a kilo of minced meat

A large onion, chopped

Two hanging sauce

2 diced turkey peppers

Half a cup of green pepper

Salt and pepper and sprinkle with seven spices

For bechamel:

5 tablespoons of flour

4 spoons of butter

A liter of milk

Two hanging top cream cheese

Salt and Pepper

Stock cube

For the face:

Half a kilo of mozzarella cheese and cheddar cheese

Italian seasoning

To serve:

Chopped parsley

Tomato rose

The method:

Mash the potatoes with a sprinkle of black pepper and salt into an even layer

To make the stick, put a spoon of butter and saute the onion until it is not enough, add the spices, add the meat, and when it is roasted, we add the sauce, salt and green pepper, and turn them very well, remove the meat from the fire and add the green coriander

To make the bechamel:

Add the butter and flour in a solution on the fire and stir for two minutes, then add the milk with constant stirring until the texture thickens. Add the broth cube, salt, pepper and cream cheese

And raise the bashamel from the fire

In an oven casserole, put the cooked meat and stick the potato balls on it, then cover it with bechamel, then add the cheese and sprinkle the face with Italian spices

We enter the oven at a temperature of 200 degrees in the middle shelf until it takes the golden color and is served with a color