Pumpkin Cordon Bleu

For the pumpkin cordon bleu, first peel the seedless part of the pumpkin and cut into slices about 1/2-1 cm thick, then boil the pumpkin flesh in plenty of salted water for about 3 minutes, then rinse in ice water and pat dry.

Cover four slices of pumpkin with a slice of ham and a slice of cheese each, place the remaining slices of pumpkin on top and season the pumpkin with a little salt and curry.

Dredge the pumpkin flesh in flour, beaten egg and breadcrumbs and then dredge again in egg and breadcrumbs.

Bake the pumpkin cordon bleus in plenty of sunflower oil until golden brown, about 4-5 minutes, and drain on paper towels. Salt the breading and serve while still hot.

Preparation Tip:

Pumpkin Cordon Bleu is best served with a dip.

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