Potato Pumpkin Stuffed Recipe

Ingredients

( 5 Persons )

1 kg potatoes, boiled with skins
250 g pumpkin flesh, coarsely chopped
100 g spinach
3 egg yolks
İçim Kashar Cheese, grated
Breadcrumbs
Muscat
İçim Butter
Extra virgin olive oil
Salt

Preparation

Steam the zucchini slices and mash them with a fork. Heat a spoon of olive oil in a pan.

Add the spinach to the pan, fry for a few minutes and chop. Peel the potatoes, mash them with a potato masher and let them cool.

Place the crushed pumpkins in a mixing bowl. Mix with 2 spoons of potatoes, spinach and a pinch of salt.

Add egg yolks, a pinch of grated nutmeg and 2 spoonfuls of İçim Kashar Cheese to the remaining potatoes and mix. Divide the mixture into 12 10 cm rolls. Spread the pieces you obtained on wax paper. Create a layer of potatoes half a centimeter thick by smoothing the top with a spatula. Spread the pumpkin mixture on top and roll it into a roll using paper.

Repeat this process for all other parts. Let the rolls rest in the refrigerator for about 1 hour. Coat the rolls you took from the refrigerator in breadcrumbs.

Melt a spoon of İçim Butter in a pan and add a pinch of sage. Place the slices in the pan, fry well on both sides and serve.