Pumpkin Patties with Toasted Seeds

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.

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.

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 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.

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.

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