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Pumpkin, potato and cheese pancakes

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Ingredients for 4 servings:

  • 600 g potatoes, waxy
  • 400 g butternut squash or Hokkaido
  • 1 vegetable onion(s)
  • 150 g cheese, grated
  • 3 eggs
  • 5 tbsp flour
  • Nutmeg, freshly grated
  • salt and pepper
  • oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

autumnal dish

Coarsely grate the peeled potatoes, pumpkin, and onion into a bowl. Add the grated cheese, eggs, flour, nutmeg, salt, and pepper. Mix everything well. Form the mixture into fritters and fry them in plenty of oil until golden brown. Serve with salad and a chive dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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