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🍽️ Quail Meat Patties with Small Pancakes
685 kcal · 30 min · 4 servings
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Ingredients
- 200 g raw Scampi
- 400 g Pheasant breast
- 3 Eggs
- 50 g Breadcrumbs
- Salt
- Pepper
- 1 tsp chopped Rosemary
- Olive oil (for frying)
- 75 g Flour
- 150 ml Milk
- Butter (for frying)
- 1 Onion
- 200 g peeled Pumpkin flesh
- 1 tbsp Butter
- White wine (for deglazing)
- Salt
- Pepper
- chopped Parsley
- Juice of one Lime
- 200 g Sour cream
Instructions
- 1. Peel the shrimp (scampi) and remove the veins.
- 2. Push the peeled shrimp and the quail breast meat through a meat grinder.
- 3. Mix the meat with two eggs and the breadcrumbs to form a smooth mixture.
- 4. Season the meat mixture with salt, pepper, and rosemary.
- 5. Shape eight equal-sized burger patties from the mixture.
- 6. Heat olive oil in a frying pan.
- 7. Fry the burgers over medium heat for about two minutes on each side.
- 8. Whisk flour and milk in a bowl until you have a smooth batter.
- 9. Add one egg to the batter and season with salt.
- 10. Melt some butter in a frying pan.
- 11. Cook 24 small pancakes from the batter.
- 12. Make sure the pancakes are slightly larger than the burger patties.
- 13. Peel the onion and cut it into small cubes.
- 14. Cut the pumpkin into small pieces as well.
- 15. Sauté the onions and pumpkin in hot butter.
- 16. Deglaze the vegetables with wine.
- 17. Let the pumpkin ragout cook for about 10 minutes.
- 18. Season the ragout with salt and pepper.
- 19. Fold in the chopped parsley into the finished ragout.
- 20. Place one pancake on the plate.
- 21. Place a fried burger on top of the pancake.
- 22. Repeat this until all burgers and pancakes are distributed.
- 23. Whisk lime juice and cream in a small bowl until smooth.
- 24. Pour the sauce over the burgers.
- 25. Arrange the pumpkin ragout around the burgers on the plate.
Nutrition per serving
- kcal: 685
- Protein: 53 g · Fett/Fat: 38 g · Carbs: 32 g