When I see a beautiful pumpkin in the shop, I can not just pass by, be sure I will buy it. Apparently, I still believe that the pumpkin can become a carriage. But because it is not, I have to cook something from that beauty. This time I baked the pumpkin and made fritters with sweet potatoes.
Pumpkin and sweet potato fritters
1 sweet potato
1 small pumpkin (about 200 g)
4 tbsp breadcrumbs
100 g grated cheddar cheese
1 tsp thyme
1 tsp dried garlic
salt to taste
butter and vegetable oil for baking
Sour cream for serving
Clean the pumpkin from seeds and peel, cut into slices, put on oiled parchment paper and bake until soft for about 30-40 minutes.
Peel and grate sweet potatoes to a big bowl. Squeeze it a little.
Grind the pumpkin in a blender until smooth, add eggs, breadcrumbs and salt. Stir again in a blender.
Transfer the mixture to the potato. Add thyme and garlic, as well as grated cheese. Mix well.
Roll small balls from the vegetable batter, flatten slightly and put on a baking sheet covered with oiled baking paper.
Bake in the oven for about 20 minutes at a temperature of 180C. Serve warm with sour cream.