Pumpkin, carrot, and pepper patties

Ingredients for 2 servings:

• 300 g Hokkaido pumpkin(s)
• 300 g carrot(s), peeled and weighed
• 200 g bell pepper(s), e.g. pointed peppers
• 1 m.-sized onion(s)
• 2 garlic cloves
• 6 tsp, heaped flour, e.g. teff flour
• 3 tsp, heaped vegetable broth, granulated, vegan
• 2 tsp, heaped curry powder
• pepper
• Oil for frying or similar, vegan

Instructions

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

alkaline, vegan, GAT-compliant

Finely grate the Hokkaido mushrooms and carrots; this works best with a food processor. Finely chop the bell peppers, onion, and garlic; I used the food processor for this as well. Mix all ingredients in a large bowl. Don’t let them stand for long, or the vegetables will absorb too much liquid. You can now fry small patties in hot fat. Be careful not to set the temperature too high, or they will burn, and don’t turn them over too soon, or they will fall apart. Alternatively, you can form small balls/dumplings, place them on a baking tray lined with baking paper, and bake at around 200°C (convection oven) for around 1 hour. I put the tray in a cold oven. Please note: the baking time may be shortened or longer depending on the size of the balls and the type of oven. This dish goes well with almonaise from the recipe pool, for example. I even enjoyed them baked the next day.