Pumpkin and Oatmeal Pancakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pumpkin (se), rouhly prepared and cooked
- 50 grams flour
- 40 g oatmeal
- 1 egg (s)
- a bit salt
- some pepper
- some nutmeg
- some parsley
- curry
- little oil, for frying
- possibly breadcrumbs
Print Recipe
Pin Recipe Instructions
- Halve the unpeeled pumpkin, quarter if necessary and cook in the oven at approx. 160 ° C for 35 - 45 minutes. This method is much easier to peel the pumpkin. Alternatively, you can cook the pumpkin softly in salted water or in steam.
- Puree the prepared pumpkin in a tall vessel with a little (!) Water. Season to taste with salt, pepper, spices and herbs. Add the flour and oatmeal and let it steep for a moment. Add egg and mix well.
- If the mixture is too runny, just add a little flour or breadcrumbs.
- Heat the oil in a pan, remove some of the mixture with a spoon, add to the pan and flatten it a little. Fry the pancakes in portions for a few minutes on each side until they are firm and golden brown.
- Serve with a salad or as a side dish.
- Tip:
- The most common types of pumpkin such as nutmeg, butternut, Potimarron, Hokkaido etc. are suitable for this.
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