Potato Pumpkin Fritters

with Sauteed Shrimp and Creme Fraiche
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Potato Pumpkin Fritters
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in

Healthy, because

Even smarter

Besides valuable proteins, pumpkin seeds provide phytosterols. The bioactive substances can have a preventive effect on prostate problems and bladder problems or even alleviate them. The potatoes in the pumpkin fritters provide a long-lasting satiation due to long-chain carbohydrates.

You can use sweet potatoes in this recipe. 

Ingredients

for
4
Ingredients
4 ½ cups
waxy potatoes (peeled and grated)
1 ½ cups
Pumpkin (peeled, deseeded and grated)
1
1 tablespoon
clarified butter (for frying)
To serve and garnish
cup
2 tablespoons
1 cup
King prawn (ready to cook)
1 tablespoon
How healthy are the main ingredients?
PumpkineggNutmegolive oil

Preparation steps

1.
Place the grated potato and pumpkin in a damp cloth and wring out well. Retain the water, leave to stand for a few minutes and then drain so that the starch remains at the bottom of the bowl.
2.
Mix the potatoes, pumpkin, egg and additional potato starch in the bowl and season with salt, white pepper and a pinch of nutmeg.
3.
Heat some clarified butter in a pan and place spoonfuls of the mixture into the pan. Press flat and fry slowly for 2-3 min until golden brown. Turn and fry on the other side for a further 2-3 min. Remove from the pan and pat dry with kitchen paper. Continue like this until all the mixture has been used up. Keep the finished cakes warm in a low oven.
4.
Mix together the crème fraîche and lemon juice and season with salt and white pepper.
5.
Fry the prawns in hot oil on a high heat and season with salt and white pepper.
6.
Arrange 2-3 vegetable cakes on a plate, add a dollop of crème fraîche and top with a few prawns. Serve garnished with the herbs.