Pumpkin cakes with goat's cheese

Ingredients for 4 servings:

• 800 g Hokkaido pumpkin(s)
• 2 tsp salt
• 60 g flour
• 60 g goat’s cheese slices
• 2 m.-sized eggs
• 30 g herbs, frozen (8 herbs)
• 20 g pumpkin seeds
• 15 ml pumpkin seed oil
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

baked in the oven

Finely grate the pumpkin; this is best done in a food processor. Mix with 2 teaspoons of salt and place in a sieve, letting it draw juice for about 15 minutes. Now squeeze the pumpkin mixture thoroughly, mix with flour, goat cheese, eggs, and herbs, and season with salt and pepper. Form the mixture into cakes of about 100 grams each and place them on two baking sheets lined with baking paper. You will make about 8-9 cakes. Place the sheets in an oven preheated to 180 degrees Celsius (convection oven) and bake for about 40 minutes. Add the pumpkin seeds during the last 10 minutes and let them roast. Divide among 4 plates and garnish with the roasted pumpkin seeds and pumpkin seed oil.