Pumpkin Patties

Ingredients

• 1 kg butternut squash
• Salt
• 40 g Pumpkin seeds
• 20 g dill (1 bunch)
• 4 egg yolks
• 60 g spelt whole‑grain flour (4 Tbsp)
• Pepper
• nutmeg
• 2 tbsp olive oil

Instructions

1. 1.

   Peel, halve, seed the pumpkin and cut about two thirds of the flesh into large cubes. Spread the cubes on a parchment paper‑lined sheet and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 40 minutes. Meanwhile grate the remaining pumpkin flesh finely, place it in a sieve, salt and let stand for about 20 minutes.

2. 2.

   Roast the pumpkin seeds in a dry pan until fragrant. Wash the dill, shake off excess water and chop the leaves.

3. 3.

   Mash the baked pumpkin cubes into a purée and mix with the grated pumpkin, egg yolks, dill, pumpkin seeds and flour. Season with salt, pepper and freshly grated nutmeg to taste.

4. 4.

   Heat oil in a large non‑stick pan. With damp hands shape 8 patties from the mixture and fry them over medium heat in hot oil for about 15 minutes total, turning once.