Bread units : 2 1/4
Rinse the potatoes. Cook in salted water for about 20 minutes. Season cutlets. Cover with cheese and ham, roll up and pin.
Heat oil. Fry the rolls in it. Then add paradeis pulp and sauté. Fill up with clear soup and steam with closed lid for about 10 minutes.
Rinse leek, cut into rings. Steam in a little salted water with closed lid for 8 minutes. Lightly thicken the stock, season and serve.
Tip: Always use an aromatic ham, this gives your dish a wonderful touch!
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