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🍽️ Crispy Zucchini-Potato Pancakes with Turkey Rolls

2287 kcal · 30 min · 4 servings

Ingredients

• 3 zucchini
• 100 floury potatoes
• 1 onion
• salt
• 1 egg
• 2 tbsp freshly grated parmesan
• 1 tbsp cornstarch
• nutmeg
• 3 tbsp olive oil
• 700 g turkey breast fillet
• 2 zucchini
• salt
• 16 sage leaves
• pepper (from the mill)
• 2 tbsp olive oil
• 150 g quark
• 1 tbsp freshly chopped coriander
• lemon juice

Instructions

1. 1. Thoroughly wash the zucchini and the potato.
2. 2. Remove the tough ends of the zucchini.
3. 3. Peel the potato completely.
4. 4. Grate the zucchini and the peeled potato coarsely using a vegetable grater.
5. 5. Peel the onion.
6. 6. Dice the onion finely.
7. 7. Fold the onion cubes into the vegetable mixture.
8. 8. Add some salt and mix everything well.
9. 9. Let the mixture rest for ten minutes.
10. 10. Rinse the turkey meat under running water.
11. 11. Pat the meat dry with a kitchen towel.
12. 12. Cut the meat into sixteen slices of roughly equal size.
13. 13. Pound the slices flat if necessary to make them thin.
14. 14. Wash the zucchini for the filling again.
15. 15. Remove the tough ends of this zucchini.
16. 16. Slice the zucchini lengthwise into approximately three millimeter thick slices.
17. 17. Blanch the zucchini slices briefly in boiling salted water (cook briefly in boiling water).
18. 18. Shock the zucchini immediately with cold water.
19. 19. Pat the zucchini slices dry.
20. 20. Place one zucchini slice and a sage leaf on each turkey slice.
21. 21. Lightly salt and pepper the filling.
22. 22. Roll up the turkey slices tightly.
23. 23. Skewer two rolls onto each wooden skewer.
24. 24. Squeeze the vegetable mixture for the pancakes very well to remove the liquid.
25. 25. Mix the vegetable with one egg.
26. 26. Add grated Parmesan cheese.
27. 27. Add some starch if necessary, if the mixture is too soft.
28. 28. Season the pancake mixture with salt and ground nutmeg.
29. 29. Heat oil in a frying pan.
30. 30. Fry the pancakes in the hot oil.
31. 31. Fry each side for about four minutes until golden brown.
32. 32. Salt and pepper the turkey skewers.
33. 33. Heat oil in a second frying pan.
34. 34. Fry the turkey skewers in the hot oil.
35. 35. Turn the skewers occasionally.
36. 36. Fry the skewers for six to eight minutes until golden brown.
37. 37. Put quark (a type of fresh cheese) into a bowl.
38. 38. Mix the quark with fresh coriander.
39. 39. Add lemon juice.
40. 40. Stir the dip sauce until smooth and creamy.
41. 41. Serve the dip together with the pancakes and the turkey skewers.

Nutrition per serving

• kcal: 2287
• Protein: 105 g · Fett/Fat: 20 g · Carbs: 403 g