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Breaded potato-polenta roll with hangop and prawns

This savory potato-polenta roll is perfectly complemented by the prawns and creamy hangop.

At Peka, they have elevated preparations with potato as the main ingredient to a true art form.

Ingredients

potato polenta rolls
Egg
Panko

full-fat quark
Parsley
Dill
Garlic

prawns
Gamba marinade

Red onion

Radish
Cress

Preparation

  1. Cut the potato-polenta roll into slices of about 2 centimeters.
  2. Bread these slices with egg and panko on the top and bottom.
  3. Fry the slices on both sides in a pan with a little oil.

  1. Let the quark drain for 24 hours in a wet tea towel.
  2. Finely chop the parsley, dill, and garlic and mix this with the hangop.

  1. Marinate the prawns with the prawn marinade.

  1. Cut thin slices of red onion.
  2. Let them dry in the oven for about 1.5 hours at 75°C fan.

  1. Heat the potato-polenta roll in the oven for 5 minutes at 200°C fan.
  2. Pipe the hangop onto the potato-polenta roll and place the red onion and prawns on top.
  3. Garnish the rolls with radish and cress to taste.