in Recipes

Pumpkin and potato pancakes

updated

Spread the love

Ingredients for 4 servings:

  • 450 g potatoes, floury
  • 350 g pumpkin flesh, e.g. Hokkaido
  • 1 large onion(s)
  • 100 g cheese (Gouda)
  • 2 eggs
  • salt and pepper
  • chili powder
  • Paprika powder
  • 3 cm ginger root

Instructions

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

low in fat, as it is baked in the oven

Coarsely grate the potatoes and pumpkin in a food processor. Finely grate the onion and Gouda cheese and stir in. Add the eggs and the specified spices. Squeeze the ginger and mix everything well. Place a baking sheet lined with parchment paper and form into small cakes with your hands. Bake for 20-25 minutes at 200°C (400°F) top and bottom heat or 180°C (350°F) fan-assisted (if two baking sheets are needed). They’re delicious hot or cold.

Facebook Comments

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.

Chocolate rolls for sweet tooths

Applesauce for the home cooker