Summary

Ingredients

• 200 g rice
• 400 ml water or vegetable stock
• Pumpkin seed oil
• 1 egg (s)
• Flour
• 200 g pumpkin meat (e.. butternut), diced and steamed
• 1 lettuce - heart
• 4 tomato (s)
• 2 bell pepper (s)
• Cucumber
• 1 small onion (s)
• 2 tablespoon pesto, (sorrel pesto)
• 1 lemon (s), juice it
• olive oil
• salt
• pepper

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Instructions

1. Sauté rice in a saucepan with a little pumpkin seed oil, then add water or vegetable stock. Cook the rice until it is done and let it cool down.
2. Mix the pumpkin with the rice while mashing the pumpkin. Beat the egg and knead into the pumpkin-rice mixture. Knead in the flour - enough so that the dough is slightly dry and has a light bond. Season the dough to taste, add seasoning if necessary
3. Line the baking tray / rack with parchment paper. Shape the dough into small balls and place them on the baking sheet, flattening the balls a bit. Bake at 200 degrees fan-assisted for between 20 and 30 minutes until the buffers have hardened and have a slightly browned edge
4. Meanwhile, make a salad from lettuce hearts, tomatoes, cucumber, onions and peppers. Mix a dressing of sorrel pesto, lemon juice and olive oil.
5. Arrange the lettuce and rice pumpkin pancakes on plates. The buffers taste warm or cold.