Pumpkin meatballs

Ingredients for 2 servings:

• 500 g pumpkin flesh (recommended: butternut)
• 1 onion(s)
• 50 g Parmesan
• 50 g oat flakes
• 2 eggs, size M
• ½ tsp sweet paprika powder
• ½ tsp curry powder
• Fat for frying
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Depending on the type of pumpkin, peel or process it immediately, remove the seeds, and then chop it into small pieces. Then either grate it or put it in a food processor. Mix the flesh with 1 teaspoon of salt and let it stand for about 20 minutes (this will remove the moisture). In the meantime, peel the onion. Chop or finely chop the onion and Parmesan cheese. If you have a food processor handy, you can also finely chop the oats at the same time. After about 20 minutes, press the pumpkin flesh through a towel to remove the moisture. Mix the pumpkin, onion, Parmesan cheese, and oats, then add the eggs and seasoning. Heat cooking fat (clarified butter, cooking oil, or similar) in a large pan and add the meatballs. Fry for about 10 minutes on each side over medium heat until golden brown. Turning the meatballs over medium heat usually works well. A beetroot and lentil salad goes well with this. About 500 kcal per serving.