John Myers
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Zucchini Patties with Turkey Breast Rolls
The perfect zucchini patties with turkey breast rolls recipe with a picture and simple step-by-step instructions.
Patties:
- 2 medium sized Zucchini – should be at least 5 cm in diameter
- 250 g Orange sweet potatoes
- 1,5 Onion
- 2 Eggs
- 2 tbsp Chopped parsley until smooth
- 70 g Flour
- 30 g Food starch
- Freshly grated salt, pepper and nutmeg
- Oil for frying
Turkey rolls:
- 3 Turkey schnitzel 150 g each
- 0,5 Bowl Cream cheese
- Pepper salt
- Toothpick
- Some grated Parmesan
- Oil for frying
Turkey rolls:
- Wash and dry the zucchini. Cut or “plane” 9 wafer-thin slices from one lengthwise. Put the rest and the second aside for now.
- Pound the turkey schnitzel a little flat, cut each into 3 pieces and season with pepper and salt.
- Spread out the zucchini slices. Pepper, salt and brush with a little cream cheese. Put the schnitzel on top and brush with some cream cheese. Then roll them all up and fix each with a toothpick.
- Preheat the oven to 120 °. Lightly brown the rolls in a pan in the oil. Transfer to a baking dish, sprinkle with the Parmesan and put in the oven for approx. 20 minutes. They must not get dark, they should just cook through. If necessary reduce the heat (depending on the oven).
Patties:
- Meanwhile, peel the sweet potatoes. Roughly slice this and the rest of the zucchini. Peel the onion, cut in half and cut into thin strips. Wash, dry and chop parsley.
- Mix the grated potatoes and zucchini, eggs, parsley, flour and cornstarch well and season well with nutmeg, pepper and salt.
- Always bake 3 servings in a pan. Take out, drain on paper towels and place in the oven with the rolls to keep them warm until they are all cooked out.
- 8 ……. and ready to serve. Good Appetite.
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