Pumpkin mince pan

Name: Pumpkin mince pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1500 g Hokkaido Pumpkin; 200 g Spring onions; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Peppermint; 200 g lactose-free yoghurt; 400 g Minced meat; 7-10 Tbsp Cinnamon; 7-10 Tbsp Cumin

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1500 g Hokkaido Pumpkin
200 g Spring onions
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Peppermint
200 g lactose-free yoghurt
400 g Minced meat
7-10 Tbsp Cinnamon
7-10 Tbsp Cumin

Directions

1
Wash the pumpkin, remove seeds and cut into slices. Clean and wash spring onions and cut into rings. Heat 4 tablespoons of oil in portions in a large pan and fry the pumpkin slices for about 5 minutes. Season with salt and pepper. Take out finished slices and keep warm
2
In the meantime, wash the mint, shake dry, pluck leaves from the stalks and chop. Mix yoghurt and mint, season to taste with salt and pepper
3
Heat 1 tablespoon of oil in a hot pan and fry the minced meat for about 10 minutes, turning it over. After about 5 minutes add spring onions. Season to taste with salt, cinnamon and cumin. Mix pumpkin slices and minced meat and arrange. Add yoghurt dip. Roasted flat bread tastes good with it (ask the baker for lactose-free variety)