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
Pumpkin and Oatmeal Pancakes
Pumpkin and Oatmeal Pancakes

Instructions

  1. 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.
  2. 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.
  3. If the mixture is too runny, just add a little flour or breadcrumbs.
  4. 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.
  5. Serve with a salad or as a side dish.
  6. Tip:
  7. The most common types of pumpkin such as nutmeg, butternut, Potimarron, Hokkaido etc. are suitable for this.

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