Quick, easy pumpkin fritters

Ingredients for 1 servings:

• 3 tbsp, heaped pomace (pumpkin pomace), alternatively finely grated, well squeezed and drained pumpkin flesh
• 1 tbsp, heaped oat flakes
• 1 tbsp, heaped oat bran, alternatively 1 tbsp oat flakes
• 1 egg(s)
• 2 tbsp Gouda, grated
• 1 tsp, leveled vegetable stock powder
• 1 tsp, heaped coconut oil

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

as a side dish or together with herb curd as a vegetarian main course

I used the leftovers from juicing the pumpkin. Alternatively, you can drain the grated pumpkin flesh thoroughly in a sieve and squeeze out some more liquid. Mix all of the listed ingredients, except the coconut oil, and let the mixture rest for a while. Heat the coconut oil in a pan. Scoop a heaped tablespoon of the mixture into a round shape, add it to the hot oil, press down lightly, and fry on both sides until crispy and brown. Carefully flip the pancakes with a spatula, as they will still be a bit soft at first.