Turkey Rolls with Potato Pancakes
Ingredients
- For the panakes
- 3 Zucchini
- 100 baking potatoes
- 1 onion
- salt
- 1 egg
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp cornstarch
- Nutmeg
- 3 Tbsps olive oil
- For the turkey
- 700 grams turkey breasts
- 2 Zucchini
- salt
- 16 Sage
- freshly ground peppers
- 2 Tbsps olive oil
- For the dip
- 150 grams Quark
- 1 Tbsp freshly chopped cilantro
- lemon juice
Preparation steps
For the pancakes: Rinse zucchini and potatoes, peel potatoes and grate zucchini and potatoes. Peel and chop onion. Combine zucchini, potatoes and onion. Season with salt and leave for 10 minutes.
For the turkey: Meanwhile, rinse turkey, pat dry and cut into 16 equal slices. Flatten if necessary. Rinse zucchini and cut lengthwise into 3 mm (approximately 1/10 inch) thick slices. Briefly blanch in salted water, rinse and pat dry. Place a piece of zucchini on each piece of turkey, top with a sage leaf, season with salt and pepper and roll up. Secure with toothpicks, as needed.
Combine egg and parmesan to grated vegetables. Season with salt and nutmeg. Heat oil in a pan and fry, in portions, to form small pancakes. Cook until golden brown on each side, about 4 minutes.
In another pan, heat oil and cook turkey until golden brown, about 6-8 minutes.
For the dip: Combine quark, cilantro and lemon juice. Mix until smooth.
Plate turkey and pancakes and serve with quark dip.
