in Recipes

Crispy pumpkin patties with dip

updated

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Ingredients for 2 servings:

  • 200 g pumpkin flesh
  • 5 g fresh ginger
  • 1 onion(s), red
  • 1 garlic clove(s)
  • 70 g oat flakes, fine
  • 20 g pumpkin seeds
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tbsp herbs de Provence
  • some pepper
  • some oil for frying
  • 1 tbsp Skyr, vegan, e.g. B. Soya Skyr
  • 1 tbsp almond butter, white
  • 1 tsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan

Finely chop the onion, ginger, and garlic, sauté, and set aside. Cut the pumpkin into pieces and fry until soft. You can also add a splash of water to the pot to prevent it from burning and to cook faster. Roughly mash the pumpkin and let it cool slightly. Roughly chop the pumpkin seeds and mix with all the other ingredients in a bowl. Form the mixture into patties and fry over medium heat. Mix the ingredients for the dip. This dish is best used to use up leftovers, such as yesterday’s pumpkin.

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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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