🍽️ Savory Vegetable Pancakes with Pears

Name: Savory Vegetable Pancakes with Pears
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g pumpkin (e.g. butternut, musk); 200 g waxy potatoes; 200 g carrots; 3 spring onions; 60 g grated Emmental; 1 egg; salt; pepper; nutmeg (freshly grated); 2 tbsp breadcrumbs; 5 tbsp rapeseed oil; 3 small pears; 2 tbsp lemon juice; 2 handfuls watercress (or lamb's lettuce); 40 g walnut kernels

411 kcal · 30 min · 4 servings

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Ingredients

200 g pumpkin (e.g. butternut, musk)
200 g waxy potatoes
200 g carrots
3 spring onions
60 g grated Emmental
1 egg
salt
pepper
nutmeg (freshly grated)
2 tbsp breadcrumbs
5 tbsp rapeseed oil
3 small pears
2 tbsp lemon juice
2 handfuls watercress (or lamb's lettuce)
40 g walnut kernels

Instructions

1. Peel the pumpkin, potatoes, and carrots.
2. Grate the peeled vegetables coarsely.
3. Wash the spring onions.
4. Trim the ends of the spring onions.
5. Chop the spring onions finely.
6. Place the grated vegetables and spring onions in a bowl.
7. Add the cheese and the egg to the bowl.
8. Mix the vegetables with the cheese and the egg.
9. Season the mixture with salt.
10. Season the mixture with pepper.
11. Season the mixture with nutmeg.
12. Check if the mixture is too liquid.
13. Stir in breadcrumbs if the mixture is too wet.
14. Preheat the oven to 80 degrees.
15. Set the oven to top and bottom heat.
16. Line a baking tray with baking paper.
17. Heat some oil in a non-stick pan.
18. Place about two tablespoons of the vegetable mixture in the pan.
19. Press the mixture flat in the pan.
20. Fry the pancakes for about five minutes.
21. Turn the pancakes while frying.
22. Fry the pancakes until they are light brown.
23. Keep the finished pancakes warm in the oven.
24. Repeat the frying process with the remaining batter.
25. Wash the pears.
26. Remove the core of the pears.
27. Cut the pears into thin slices.
28. Drizzle the pear slices with lemon juice.
29. Wash the watercress.
30. Shake the watercress dry.
31. Arrange the pears on plates.
32. Add the watercress to the pears on the plates.
33. Add the walnuts to the pears and watercress.
34. Serve the fried pancakes together with the side dish.
35. Serve a yogurt dip on the side if desired.

Nutrition per serving

kcal: 411
Protein: 11 g · Fett/Fat: 26 g · Carbs: 34 g