Potato‑Pumpkin Patties
Potato‑pumpkin patties are a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g mostly waxy potatoes
- 200 g peeled and seeded pumpkin flesh (e.g., muskmelon pumpkin)
- 1 egg
- 1 tbsp potato starch
- Salt
- nutmeg
- butter‑clarified fat (for frying)
- 150 g crème fraîche
- 1 Tbsp freshly chopped thyme
- Salt
- ground pepper
- thyme sprig (for garnish)
Instructions
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1.
Peel the potatoes and grate them together with the pumpkin flesh. Wrap in a damp kitchen towel, squeeze out excess moisture, then drain to leave the starch at the bottom of the bowl. Mix the grated potato and pumpkin with the egg, additional potato starch, salt, and nutmeg.
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2.
Form small mounds of the mixture and place them in a non‑stick pan with hot clarified butter. Press flat and fry 2–3 minutes until golden brown on one side, then flip and cook another 2–3 minutes to finish. Repeat for all patties.
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3.
Drain the fried patties on paper towels.
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4.
Whisk the crème fraîche with thyme, season with salt and pepper, and serve alongside the hot patties.
