Pumpkin Cordon Bleu with Pumpkin Seed Breading

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

Cover four squash slices with one slice each of cheese and ham and place remaining squash slices on top. Season the outside with curry and salt.

Mix the pumpkin seeds with the breadcrumbs, coat the pumpkin flesh in flour, beaten egg and breadcrumbs and then coat again in egg and breadcrumbs.

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

Preparation Tip:

Serve the pumpkin cordon bleu with pumpkin seed breading with a lemon wedge for drizzling and a dip or cranberry jam.

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