John Myers
Ingredients for 6 servings:
- 300 g pumpkin flesh (butternut or Hokkaido pumpkin)
- 1 small onion(s), grated
- 1 egg(s)
- 4 tbsp flour
- 1 tbsp cornstarch
- ¼ tsp nutmeg
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Remove the seeds from the pumpkin, chop it up, and peel it. Then coarsely grate the flesh. Add the grated onion and egg and stir briefly. Add the flour, cornstarch, and grated nutmeg. It’s best to sift the dry ingredients to avoid lumps and to ensure the ingredients are evenly distributed. Season the mixture with salt and pepper. Once everything is well mixed, fry the patties in a pan with oil until golden brown on both sides. I like to use a dessert ring to ensure the portions are evenly distributed, but this is purely a matter of taste. You can also simply add the patties to the pan and fry them like potato pancakes. When the patties are done, place them on some kitchen paper. This way, the excess oil doesn’t end up on your plate. Pumpkin patties go best with a fresh salad. They are also delicious as a side dish to fish or meat dishes, or perhaps with cheese and a bun as a vegetarian version of a burger. With 6 portions, one portion has 68 kcal.
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