Pumpkin and potato pancakes with dip

Name: Pumpkin and potato pancakes with dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Sheep's cheese; 3 Stem(s) Basil; 250 g Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 1250 g (approx. 850 g net) Garden pumpkin; 800 g Potatoes; 2 Eggs (size M); 3 TABLESPOONS Flour; 3-4 Tbsp Oil; 40 g Pumpkin seeds; 7-10 Tbsp Basil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Sheep's cheese
3 Stem(s) Basil
250 g Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
1250 g (approx. 850 g net) Garden pumpkin
800 g Potatoes
2 Eggs (size M)
3 TABLESPOONS Flour
3-4 Tbsp Oil
40 g Pumpkin seeds
7-10 Tbsp Basil

Directions

1
Roughly dice the feta cheese and crush it with a fork. Wash basil, pluck leaves and cut into fine strips. Mix both with yoghurt. Season with salt, pepper and lemon juice.
2
Leave to stand and season again. Meanwhile cut the pumpkin into slices, remove the core. Grate the flesh roughly. Peel and wash the potatoes and grate them to the pumpkin. Stir in eggs and flour.
3
Season with salt and pepper. Fry 12 buffers in portions in hot oil while turning for about 5 minutes. Serve with the dip. Sprinkle with pumpkin seeds and garnish with basil.