Winter burger with pumpkin vegan

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin (se) (approx. 500 g)
• 100 g flour
• 180 ml water
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg
• 300 g breadcrumbs
• 6 tbsp pumpkin seeds
• 2 tbsp rapeseed oil
• 4 rolls (pumpkin seed rolls)
• 2 tbsp mayonnaise, vegan
• 2 tbsp pumpkin seed oil
• 1 tsp mustard
• 1 carrot(s)
• ⅛ celeriac
• 4 tsp blackberry jam

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Halve the pumpkin and scoop out the hollows. Cut the pumpkin halves into 0.5 cm thick slices. Whisk the flour and water in a bowl until you have a pancake-like, slightly thick liquid with no lumps. Season with salt, pepper, and freshly grated nutmeg (Note: Not shown in the video). Place the breadcrumbs on a plate and add the pumpkin seeds. Dip the pumpkin pieces in the pancake-like liquid and then coat them in the pumpkin seed coating. Heat 4 to 5 tablespoons of oil in a pan and add the schnitzels. Fry over medium-low heat until golden brown. This takes about 3 minutes per side. If you use too much heat when frying, the coating will quickly become crispy, but the pumpkin will not be cooked. You will need to fill the pan two or three times before all the pumpkin schnitzels are cooked. In the meantime, halve the pumpkin seed rolls. For the sauce, mix the mayonnaise, pumpkin seed oil, and mustard in a cup. Peel the carrot and celery, then peel them into strips using a vegetable peeler. Peel a few onions and also peel them into strips. Finally, spread the sauce on the bread roll halves and place the celery strips on top. Top with pumpkin shreds. Arrange the carrot strips and onion rings on top of the shreds, along with a few parsley leaves.