Potato pancakes with turkey rolls
easy
60 mins
60 mins
Ingredients
- 150 g Mushrooms
- 2 TABLESPOONS Lemon juice
- 750 g Potatoes
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1-2 TABLESPOONS Flour
- 500 g leaf spinach
- 2 Onions
- 5 TABLESPOONS Oil
- 7-10 Tbsp grated nutmeg
- 4 Turkey escalope (approx. 100 g each)
- 4 discs Parma ham
- 2 TABLESPOONS clarified butter
- 1 1/2 (each 200 g) Cup of whipped cream
- 150 g blue cheese
- 7-10 Tbsp cherry tomatoes
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash, clean and slice the mushrooms. Sprinkle with lemon juice. Peel, wash and roughly grate the potatoes. Mix potatoes and egg. Season with salt and pepper. Dust with flour.
- 2
Sort and wash the spinach. Peel and finely dice 1 onion. Fry the diced onion in 1 tablespoon of hot oil, add the spinach dripping wet and fry over a low heat until it has collapsed.
- 3
Season with salt, pepper and nutmeg. Beat the schnitzel until slightly flat. Season with salt and pepper and cover each cutlet with 1 slice of ham and some spinach. Roll up and pin. Peel the rest of the onion and cut into eighths.
- 4
Heat clarified butter in a frying pan. Sauté the onion cake in it. Add the turkey rolls and fry all around. Deglaze with cream and cook for about 10 minutes. Add cheese and spinach and simmer for another 5 minutes.
- 5
Heat the remaining oil in a second pan. From the potato dough, add 4 small buffers to the pan. Place a few slices of mushrooms on each. Fry the buffers on both sides until crispy brown. Fry 12 more buffers in the same way.
- 6
Arrange everything on a plate and garnish with cherry tomatoes.
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