Guinea Fowl Patties with Pancakes
Ingredients
- Ingredients
- 200 grams uncooked shrimp
- 400 grams Guinea fowl breast fillet
- 3 eggs
- 50 grams breadcrumbs
- salt
- peppers
- 1 tsp chopped rosemary
- olive oil (for frying)
- 75 grams Pastry flour
- 150 milliliters milk
- butter (for frying)
- 1 onion
- 200 grams cubed Pumpkin
- 1 Tbsp butter
- white wine (for basting)
- salt
- peppers
- chopped parsley
- juice of Limes
- 200 grams Sour cream
Preparation steps
For the patties, peel shrimp and mince with guinea fowl. Mix with 2 eggs and breadcrumbs until smooth. Season with salt, pepper and rosemary. Shape into 8 equal patties. eat olive oil and cook patties over medium heat for about 2 minutes on each side.
Stir flour and milk until smooth. Add 1 egg and season with salt. Melt butter in a pan and make 24 small pancakes with batter. Pancakes should be slightly larger than patties.
Peel onion and add to a saucepan with cubed pumpkin. Add butter, briefly saute and then pour in wine. Simmer for about 10 minutes. Season with salt and pepper and stir in parsley.
Add pumpkin sauce to plates. Top with one pancake, add a patty, another pancake, another patty and then finish with another pancake. Secure. Mix lime juice with cream until smooth and drizzle over pancake sandwiches. Serve.
