Pumpkin potato pancakes

Ingredients for 2 servings:

• 500 g pumpkin flesh (butternut)
• 150 g dried meat
• 100 g cheese, grated
• 1 onion(s)
• 1 garlic clove(s)
• 2 eggs
• 80 g flour
• e.g. chopped parsley
• salt and pepper
• nutmeg
• some chili
• possibly cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

or pumpkin pancakes

Coarsely grate the pumpkin and squeeze it well in a tea towel or similar to remove any excess liquid (there will be quite a bit, even if it doesn’t look like it at first). Finely dice the jerked beef, onion, and garlic. Combine everything with the eggs, flour, parsley, and spices, and stir well to ensure all the ingredients are evenly distributed. Be careful with the salt, as the jerked beef is quite spicy. Season to taste. If the mixture is too dry (because it was squeezed too hard), you can add a little more cream. Heat a little fat in a pan, add a tablespoon of the mixture to each side, and press it flat. Fry on both sides until browned and crispy. After frying, briefly place the pancakes on a paper towel to absorb any excess fat. Fry the pancakes until the mixture is used up. I like to serve them with a green salad. They also taste good with zucchini.