Picnic food for the whole family

Mountain wraps

Pan-fried potato cake with mushroom-spiced reindeer mince and bean "guacamole" (about 6 servings).

Potato cake:

0.5 kg potatoes (peeled if desired)
1 teaspoon salt
1.5 dl flour
3 tablespoons crème fraiche or butter

Do this:

Boil the potatoes soft and then crush them with a fork or pestle.

Mix in flour, butter / crème fraiche and salt. Mix the dough well and then divide it into 6 pieces. Press out or roll out the pieces of small cakes as thinly as you can without them breaking (use plenty of flour). Brush off the excess flour and fry the cakes until golden brown. Put them in a towel so they stay soft for a long time.

Mushroom-spiced reindeer mince:

500 g minced reindeer (if you want to make it vegetarian, you can use chopped cabbage and mixed root vegetables instead)
200 g fresh chanterelles or other mushrooms
2 yellow onions
oil or butter for frying
2 teaspoons game seasoning
salt
black pepper
lingon 0.5 dl
a handful of resin acid

Do this:

Pick oveer and cut the mushrooms in half. Peel the onion, slice or chop it. Fry the onion and mushrooms in a hot pan with oil or butter until it gets a little color. Add the minced meat and fry further. Season with the game seasoning and add 3-4 dl of water. Let simmer for 5-10 minutes. Season with salt and pepper. Sprinkle with a little lingonberry and resin acid. Clear!

Bean "guacamole":

200 g cooked white beans
1 / 2-1 garlic clove
2 tablespoons lemon juice / apple cider vinegar
about 1 dl fresh basil, chopped
about 1 dl fresh spinach leaves, chopped
1/3 medium strong chili (or 1/2 teaspoon chili powder, medium)
1/2 dl olive oil (can be excluded)

Do this:

Put everything in a pot and mix with a hand mixer or use a food processor. Mix to desired consistency. Season with salt and black pepper. Add more vinegar or lemon and chili as desired.