Checking through the fridge last night I realized that the pumpkin was close to expiration so out came the recipe scrapbook. Last month I saw the Kiwi Chef make these on Good Morning (rather badly as he was talking too much and didn’t keep his mind on the job!) but I’ve tried these a few times now, mostly freezing them and taking them to work for lunch. I have dropped out the garlic from them as it’s not always a great idea at work unless everyone else also eats garlic J.
Richard Till’s recipe – Pumpkin griddlecakes
1/4 pumpkin (approximately 2 cups of diced pumpkin)
1 medium onion
4 garlic cloves
2 small eggs
1/4 cup ground parmesan cheese
1/4 cup of flour
oil
Method:
1. Cube the pumpkin, roughly chop the onion and garlic and throw all of this into a roasting pan with a tablespoon of oil. Cook in the oven for about 20 to 30 minutes or until a little bit browned at 180 deg celsius.
2. Remove from the oven and allow to cool.
3. Put the roasted pumpkin, onion and garlic mixture into a bowl. Add the eggs to the bowl, ground parmesan, flour and season with salt and pepper and mash together.
4. Heat oil in a pan. Once the oil is hot, place large spoonfuls of then pumpkin into the oil, spreading slightly with the back of the spoon if needed. Turn the griddle cakes with a fish slice when the first side is cooked, cook the second side then put on a plate and set aside. Continue frying the pumpkin griddle cakes until all the batter is used.
Source : http://tvnz.co.nz/good-morning/richard-till-s-recipe-pumpkin-griddlecakes-17-april-2650399