Potato basket stuffed with beef curry

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Potato basket stuffed with beef curry.

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Potato basket stuffed with eggplant and coconut sauce with curry of Bio Sun Mediterranean

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Ingredients

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1 jar of eggplant and coconut with curry of Bio Sun Mediterranean

3 potatoes

250 g of minced meat

1/2 onion

2 slices of bacon

1 egg

1 garlic

Cheese to melt

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Preparation

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  1. Season the meat and mix it with the onion, garlic and bacon previously chopped and cut into small pieces. Add the egg, eggplant and coconut sauce with curry of Bio Sun Mediterranean and mix well. Let rest in the refrigerator for at least 30 minutes to take body.
  2. Peel the potatoes and cut them into slices as thin as possible with the help of a mandolin or a slicer, then fry them over low heat so they are soft, candied, not fried, and put them in a dish rack.
  3. We cover with the slices of potato the molds, putting a couple of them in the bottom and then we go placing by the walls, covering well the lateral one, superposing some slices with others.
  4. We form balls with the meat and put them inside the mold, cover with a little cheese to melt and bake with heat up and down, at 200 º C for about 15 minutes.

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