Pumpkin Patties – Spicy Pumpkin Patties
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g pumpkin (se) (butternut or Hokkaido)
- 1 small onion (s), grated
- 1 egg (s)
- 4 tablespoon flour
- 1 tablespoon cornstarch
- 0.25 teaspoon ¼ nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The pumpkin is first removed from the seeds, chopped up and peeled. The pulp is then roughly grated. Add the grated onion and egg to the grated pumpkin and stir in briefly. Then it is the turn of the other ingredients. There are also flour, cornstarch and grated nutmeg. It is best to sieve the dry ingredients so that there are no lumps and the ingredients are well distributed. It is seasoned with salt and pepper.
- When everything is well mixed, the patties are fried on both sides in a pan with oil until golden brown. I like to use a dessert ring here so that the portions are all even. But that`s a matter of taste. You can also just put the patties in the pan and fry them like potato pancakes.
- When the patties are done, they should be placed on some kitchen paper. This way, the excess oil does not end up on the plate.
- The pumpkin patties go best with a fresh salad. But they also taste great as an accompaniment to fish or meat dishes or perhaps with cheese and bread rolls as a vegetarian version of a burger.
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