Pumpkin fritters
Today we are cooking very delicious pumpkin fritters. Instead of eggs, oatmeal is used here as a binding component, which allows the dish to be fasting. The patties are bright, juicy, and aromatic.
Equipment
- 1 mix bowl
- 1 knife
- 1 chopping board
- 1 kitchen chopper
- 1 pan
- 1 baking sheet
Ingredients
- 200 g pumpkin
- 200 g potato
- 70 g onion
- 1 clove garlic
- ¾ cup oat flour + 2 tablespoons for breading
- 1 pinch salt
- 1 bunch dill
- vegetable oil for frying
Instructions
- Prepare everything necessary. Clean the vegetables. You can take ready-made oat flour or grind the flakes in a coffee grinder, larger pieces are also acceptable.
- Cut the pumpkin and potatoes arbitrarily, put them in the bowl of a food processor. Grind until as homogeneous a mince as possible. Alternatively, you can grate into fine shavings on a grater. If there are many vegetables, work in several approaches. Squeeze out the juice by hand and put it in a bowl.200 g pumpkin, 200 g potato
- Next, chop the onion and garlic.70 g onion, 1 clove garlic
- Add to the rest of the vegetables. Pour in oat flour, salt, and chopped dill.¾ cup oat flour, 1 bunch dill, 1 pinch salt
- Mix and leave for 10 minutes to allow the oatmeal to swell.
- Form the patties into discs. Roll in oat flour.
- Fry in vegetable oil for two minutes on each side until golden brown.vegetable oil
- Transfer to a baking sheet and finish baking in the oven at 170 ℃ for 15 minutes.
- The lean pumpkin patties are ready. Very tasty with sour cream-garlic-dill sauce.
Nutrition
Calories: 30kcalCarbohydrates: 7gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 51mgPotassium: 204mgFiber: 1gSugar: 1gVitamin A: 2139IUVitamin C: 8mgCalcium: 11mgIron: 0.4mg