It's that time of year again. Lots of yummy delicious varieties of pumpkin and squash available. In this jazzed up yummy potato pancake, you can use any kind that has a soft type flesh when cooked. I love potato pancakes and this recipe is very nutritious with the addition of fresh organic pumpkin. I just played around with ingredients and voila. Here's a crispy on the outside and creamy on the inside version. A nice dollop of plain organic yogurt, green onions and chives, hits the spot. My side of choice is freshly made cole slaw. This trio makes a very nice light dinner or lunch. Should you so desire, go ahead and add some smoked salmon and/or caviar for a more decadent plate. Enjoy!
Fresh Pumpkin Potato Pancakes
Makes about 2 to 4 servings (about 8 pancakes)
1 small fresh pie pumpkin flesh (4 inch diameter and about 2 cups flesh when cooked, seeds removed), baked, microwave or pressure cook until very soft
1 small Yukon gold potato, finely grated
1 small finely grated onion
1 egg, omit if vegan
¼ cup organic all purpose flour or bread crumbs or gluten free flour or cracker crumbs
1 tablespoon organic olive or avocado oil
freshly ground pepper
Pink Himalayan sea salt
Chopped green onion or chives
Plain Yogurt of your choice (coconut or other if vegan)
Put all ingredients in a bowl. Mix until blended.
Heat about 2 tablespoons of olive or avocado oil in a cast iron or non stick skillet.
Drop by ¼ cup for small pancakes or half cup for large. Turn over when brown, a couple of times until cooked through and crispy. Takes about 12 minutes.