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Pumpkin patties

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Ingredients for 4 servings:

  • 750 g pumpkin flesh (Hokkaido)
  • a little vegetable broth
  • 100 g polenta
  • 1 egg(s)
  • 1 tsp honey
  • 1 tbsp vinegar
  • 1 tsp soy sauce
  • nutmeg
  • pepper
  • Cinnamon
  • Oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with polenta

Dice the unpeeled (but well scrubbed) pumpkin and cook it in a little vegetable broth until soft. Drain the vegetable broth and then mash the pumpkin with a potato masher. Add the cornmeal and egg and mix well. Season with honey, vinegar, soy sauce, nutmeg, pepper, and cinnamon. Season with salt if desired. Using a large spoon, drop the relatively soft mixture in portions into a hot pan with cooking oil. Turn over after a few minutes. The pumpkin fritters taste great with yogurt sauce.

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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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