Pumpkin and potato cakes are a delightful and savory dish that combines the creamy texture of mashed potatoes with the sweet, earthy flavor of pumpkin. These flavorful cakes are perfect as a side dish, appetizer, or even as a main course when served with a salad. Crispy on the outside and soft on the inside, they are sure to be a hit at any meal!
Ingredients:
• 1 cup pumpkin puree (canned or fresh)
• 2 cups mashed potatoes (about 2 large potatoes)
• 1/2 cup all-purpose flour (more as needed)
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 large egg, beaten
• Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine the pumpkin puree and mashed potatoes until well blended.
2. Stir in the flour, Parmesan cheese (if using), garlic powder, onion powder, cumin, salt, pepper, and the beaten egg. Mix until a cohesive batter forms. If the mixture is too wet, add more flour a little at a time until it reaches a workable consistency.
3. Heat a skillet over medium heat and add enough vegetable oil to coat the bottom.
4. Using your hands or a spoon, form the mixture into small patties, about 2-3 inches in diameter.
5. Carefully place the patties in the hot skillet, cooking in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and crispy.
6. Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. Serve warm, garnished with sour cream, yogurt, or your favorite dipping sauce. Enjoy these delicious pumpkin and potato cakes as a comforting and satisfying dish!
Aprile's Kitchen 