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Pumpkin rice fritters

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Ingredients for 3 servings:

  • 750 g Hokkaido pumpkin(s)
  • 125 g rice
  • 1 onion(s)
  • 2 eggs
  • 40 g sunflower seeds or pumpkin seeds
  • 3 tbsp breadcrumbs
  • salt and pepper
  • nutmeg
  • Chili powder, optional
  • n. B. Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian

Cook the rice. Meanwhile, chop the onion, wash the pumpkin, remove the ends, seeds, and fibers, and grate it unpeeled. Mix all ingredients together, season to taste, and form small patties. Fry them in plenty of oil over high heat. Tip: Make sure you don’t turn the patties over until they’re well-cooked on one side to prevent them from falling apart. These patties go well with herb curd and salad. If you like, you can also use them as a burger patty or a side dish.

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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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