Minced meat cordon bleu on melted tomatoes with pumpkin fries and herb curd

Ingredients for 3 servings:

• ½ pumpkin(s) (Hokkaido)
• n. B. Flour
• e.g. fat for frying
• ½ kg minced meat, mixed
• 2 eggs
• e.g. oat flakes (melted flakes)
• 1 ball of mozzarella, sliced
• 6 slice(s) ham, thin
• Breadcrumbs
• Clarified butter or oil for frying
• 2 packs of tomatoes (currant tomatoes, tomato-berry)
• butter
• salt and pepper
• garlic powder
• Mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Mix the minced meat with eggs, mustard, salt, and pepper. Add oatmeal, if desired. Form the minced meat mixture into 12 thin flatbreads. Top half of the flatbreads with a slice of mozzarella and ham each. Place the unfilled flatbreads on top and press everything together firmly. Coat the filled minced meat in breadcrumbs. Thoroughly wash the pumpkin skin and remove the seeds and core. Then cut into thin wedges and dust them with a little flour. Heat the frying oil and fry the pumpkin wedges until crispy and golden. Heat the clarified butter in a pan and fry the minced meat cordons bleus. Heat the butter in another pan and add the garlic powder. Add the tomatoes and toss in the butter for a few minutes. When the pumpkin wedges are crispy, drain briefly and season with salt and pepper. Arrange the minced meat cordons bleus on top of the tomatoes and serve with the pumpkin wedges and herb quark.