Potato pancake filled with the Naples mixture and mushroom dressing

Ingredients:

• Potato pancake
• 1 kg of potatoes (peeled)
• 200 g of carrot (purified)
• 0,2 l of milk
• 20 g of the TOJE seasoning paste (pepper - garlic)
• 40 g of the smooth flour
• 4 eggs
• marjoram, salt, oil
• Vegetable mixture
• 500 g of green pepper
• 500 g of white cabbage
• 200 g of tomatoes
• 600 g of the TOJE ready mixture Naples
• oil
• Mushroom dressing
• 1 litre of water
• 100 g of the TOJE béchamel basis
• 150 g of the TOJE venison - mushroom paste
• 100 g of cream
• 100 g of sour cream
• 100 g of the Edam cheese

Procedure:

Potato pancake
Grate potatoes and carrot on the rough side of the grater and wash well in the cold water. Filter the water and add the TOJE seasoning paste (pepper - garlic), milk, flour, egg, marjoram, garlic and a pinch of salt. Mix it all well, lid it and leave to mature in the fridge for 30 minutes. Fry the dough in the pan on both sides well. Put the potato pancakes out on the plate and dry the excess oil.
Vegetable mixture
Roast the vegetables cut into small cubes in the oil. Add the TOJE ready mixture Naples and heat it up.
Mushroom dressing
Boil ¾ of litre of water and mix it with the rest of water in which the TOJE béchamel basis is melted. Add the TOJE venison - mushroom paste and simmer for 5 minutes. Add cream to this sauce, then add sour cream and grated cheese.
Serving:
Put the vegetable mixture on one half of the potato pancake, fold it with the second half. Serve one potato pancake per one portion. Pour the mushroom sauce over one half of the potato pancake. Decorate it all with fresh vegetables and serve immediately.