Name: Pumpkin Patties with Toasted Seeds
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 800 g Pumpkin (e.g., butternut or hokkaido); 1 medium Red onion; 2 cloves Garlic; 2 large Egg; 50 g Breadcrumbs; 30 g All-purpose flour (for coating); 60 ml Sunflower oil (for frying); 40 g Mixed seeds (e.g., pumpkin, sunflower, sesame); 5 g Salt; 2 g Freshly ground black pepper; 2 g Smoked paprika; 1 g Ground nutmeg; 10 g Fresh parsley, chopped (optional)

Steps

Preparation

Peel and grate the pumpkin using a large-hole grater. Lightly salt it and let it sit for 10 minutes, then thoroughly squeeze out any excess water. Meanwhile, finely chop the red onion and garlic.

Prepare the Base

In a pan, sauté the chopped red onion in a little oil over medium heat until translucent, about 5 minutes. Add the minced garlic and fry for another minute, then remove from heat and let it cool.

Pattie Mixture

In a large bowl, combine the squeezed grated pumpkin, the cooled onion mixture, eggs, breadcrumbs, salt, pepper, smoked paprika, and nutmeg. If using, add the chopped parsley. Mix thoroughly until you get a well-formable mass. If it's too soft, add a little more breadcrumbs.

Form and Fry

Form the mixture into about 8-10 flat patties. Dredge them in flour, then heat enough oil in a pan over medium heat. Fry the patties until golden brown on both sides, about 4-5 minutes per side, until cooked through and crispy. Remove them to a paper towel-lined plate to drain excess oil.

Toast Seeds

In the same pan, if needed, add a little more oil, then toast the mixed seeds over medium heat for 2-3 minutes until fragrant and lightly golden. Be careful not to burn them.

Serving

Serve the warm pumpkin patties sprinkled with the freshly toasted seeds. They pair wonderfully with a light yogurt dip or a fresh green salad.

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