← All recipes

🍽️ Crispy Pumpkin and Potato Pancakes

473 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes
• 400 g small Hokkaido pumpkin (1 small Hokkaido pumpkin)
• 1 egg
• 150 g spelt whole wheat flour
• 20 g cornstarch
• salt
• pepper
• nutmeg
• 30 g butter
• 2 tbsp olive oil
• 75 g pumpkin seeds

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Grate the potatoes coarsely.
3. 3. Wash the pumpkin and grate the flesh coarsely as well.
4. 4. Place the grated potatoes and pumpkin into a large bowl.
5. 5. Add the egg, flour, and starch to the bowl.
6. 6. Season the mixture with salt, pepper, and freshly grated nutmeg.
7. 7. Mix all ingredients well until a uniform batter forms.
8. 8. Heat butter and oil in a large frying pan.
9. 9. Take a tablespoon of the pancake batter and place it in the hot pan.
10. 10. Press the mixture flat slightly with the back of the spoon.
11. 11. Fry the pancakes until golden brown over medium heat.
12. 12. Turn the pancakes to fry the other side until golden brown.
13. 13. Repeat this process until all the pancake batter is used up.
14. 14. Place the finished pancakes on a sheet of kitchen paper to absorb excess fat.
15. 15. Heat a second, empty frying pan for the seeds.
16. 16. Roast the pumpkin seeds in the dry pan.
17. 17. Remove the roasted seeds from the pan and set them aside.
18. 18. Coarsely chop the cooled seeds.
19. 19. Sprinkle the chopped seeds over the warm pumpkin pancakes.

Nutrition per serving

• kcal: 473
• Protein: 16 g · Fett/Fat: 23 g · Carbs: 49 g