Potato cordon bleu with lamb salad and beets


5 April 2022 – 11:34 Clock

Whether it’s TV, radio or cooking shows: RTL presenter Maurice Gajda (“Explosive – Das Magazin”) feels comfortable in every discipline and wraps everyone around his finger with his charm. Maurice loves German classics, especially potato salad. With “Chefkoch TV – Tasty has not to be expensive”, the 38-year-old, with his daily budget of 5.49 euros, relies on a slightly different potato dish: a veggie cordon bleu with fresh lamb salad and caramelized beets. His recipe for cooking is here!

Ingredients for Maurice’s dish:

For potato cordon bleu:

  • 375 g floury potatoes
  • An egg
  • 40 grams of flour
  • 40 g cornstarch
  • A paprika
  • 2 slices emmentaler cheese
  • 50 g breadcrumbs
  • nutmeg
  • salt and pepper
  • Neutral vegetable oil for frying

For the béchamel sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 300 ml liters of milk
  • cayenne pepper
  • nutmeg
  • salt-

For lamb salad:

  • 180 g lamb salad
  • A shallot
  • A clove of garlic
  • 2 tablespoons raspberry balsamic vinegar
  • A splash of olive oil
  • ½ tsp honey
  • Salt, from the mill
  • Pepper from the grinder

For the caramelized beets:

  • A pre-cooked beetroot
  • 2 tablespoons brown sugar
  • A tablespoon of balsamic vinegar
  • A tablespoon of vegetable oil
  • salt and pepper


Vegetarian cordon bleu:

  1. Peel the potatoes and cook in a saucepan of salted water until soft.
  2. Crack an egg, beat and divide into two bowls. Finely grate the boiled potatoes and mix into a firm dough with flour, starch, half the egg, salt, pepper and nutmeg. Use a little more or less flour depending on the consistency of the potatoes.
  3. Divide the peppers into quarters and blanch briefly in a saucepan or saucepan. Roll out four flat pieces from the dough and cover with the peppers and cheese slices. Fold up and work the edges so that they are tight and the cheese can not run out. Roll in the remaining beaten egg and then in the breadcrumbs.
  4. Pour plenty of oil into a pan and fry the cordon bleu in it until golden brown.
  5. Melted butter in a saucepan over medium heat. Powder melted butter with flour and fry for 2-3 minutes, stirring constantly.


  1. Gradually pour the milk into the roux while stirring vigorously with a whisk.
  2. Bring everything to a boil and simmer on medium heat for 5-8 minutes, stirring regularly, until the sauce has a creamy consistency. Season the béchamel sauce with salt, pepper and nutmeg.

Lamb salad:

  1. Clean lamb lettuce, wash thoroughly and spin gently.
  2. For the dressing, peel and finely chop the shallots and garlic. Mix with balsamic vinegar, honey and olive oil and season with salt and pepper. Pour the dressing over the salad just before serving.

Caramelized beets:

  1. Cut the beets into wedges. Caramelize the sugar in a saucepan.
  2. Glaze with vinegar and a tablespoon of water and simmer gently until the caramel has dissolved.
  3. Add the beets and oil and pour in the charcoal for 2-3 minutes. Season with salt and pepper.

Place the potato cordon bleu on the plates with the béchamel sauce. Serve with the lamb salad with the caramelized beetroot.

All recipes from Chefkoch TV can be found here!

Chef TV on RTL +

Every week on “Chefkoch TV – Tasty has not to be expensive”, talented hobby chefs compete with a limited daily budget for the final victory, the title “Chef of the Week” and prize money of 1,500 euros. Maurice Gajda’s contribution and all other episodes can also be seen on RTL + at any time after the TV broadcast! (rka)


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