Few ingredients, for a mouth-watering appetizer. These pumpkin patties, to eat hot, accompanied by a cream prepared with the pumpkin itself, are truly irresistible. We give you the doses for 4 people but we warn you: they could disappear in a couple of minutes!
hokkaido pumpkin 1/2
1 Wash the pumpkin, leaving it to soak in water and baking soda for about half an hour. Rinse it, cut it in half, remove the seeds and cut it into small cubes.
2 Prepare a sauté with chopped carrots and garlic and, once golden, add the pumpkin cubes. Add a drizzle of water, salt, cover the pan and let it cook until the pumpkin becomes soft.
3 At this point, we are ready to knead the meatballs. Keep half of the pumpkin aside and mix the other half with the couscous, a little corn flour, a drizzle of oil, thyme, a teaspoon of yeast. Season with salt and pepper. Make round meatballs, dip them in cornmeal and let them rest in the fridge.
4 Prepare the pumpkin cream by simply blending the pumpkin that you had set aside with a little thyme, oil and pepper.
5 Cook the meatballs in a pan with a little oil or in the oven for about 20 minutes.