Pumpkin and potato patties with semolina

In the pumpkin season, let's make flavorful pumpkin patties. In addition to pumpkin, potatoes and onions are added, these vegetables make the taste of the cutlets even more interesting and bright, and the consistency is more delicate. Pumpkin cutlets are cooked without eggs, with the addition of semolina, so they are perfect for a fasting menu. Pumpkin and potato cutlets are easy to make, budget-friendly and delicious.

Ingredients (for 4 servings)

Pureed pumpkin - 500 g

Potatoes - 270 g

Onions - 100 g

semolina - 130 gr

Salt - to taste

Ground black pepper - to taste

Fresh parsley - 15 g

Vegetable oil - 60 ml

Prepare the necessary products.

Grate the peeled pumpkin on a medium grater in a deep bowl.

Peel the onion and also grate it on a medium grater. Add onion to pumpkin.

Peel potatoes, grate them on a medium grater and send them to a bowl with pumpkin and onions.

In a deep pan, heat half of the total vegetable oil (30 ml), put grated vegetables. If the vegetables are not too juicy, you can add 1-2 tbsp. water. Fry the vegetables on a low heat for 10-15 minutes, until soft.

Then we add semolina into the pan with vegetables.

Stir and immediately turn off the heat. Let the vegetables cool down.

Chop parsley, add it to the pan. Salt and pepper.

Stir the vegetable mixture until homogeneous.

Heat a little vegetable oil (15 ml.) in a clean frying pan. Wet hands form small round cutlets and pour into the pan.

Fry the cutlets on medium heat for about 2-3 minutes on each side, until browned.

So form and fry all the cutlets, adding vegetable oil as necessary.

(When ready, place the pumpkin patties on a piece of paper towel so that the extra oil is absorbed.)

Pumpkin cutlets transfer to a plate and serve hot with your favorite sauce (I have sour cream with herbs).

Bon appetit!