Pumpkin patty with savory plums and beetroot salad
Chef Nicole Hofen
In benoo’s box:
Beetroot, Red onion, Plums, Pumpkin pulp, Eggs, Sprig of thyme
Prepare at home:
Chili, 1 ½ tsp. sugar, 1 tbsp. wholemeal flour, Salt, pepper, 2 tbsp. frying oil, 1 tbsp. salad oil, 1 tsp. apple cider vinegar
Total cooking time (incl. resting time): approx. 30 min
What’s needed in the kitchen: pan, pot, bowl, grater, mandoline, panlifter, peeler, cutting board, knife
Allergen: gluten, eggs
Step 1: Plums
Wash, core and cut the plums into small chunks. Chop the thyme finely and cut half of an onion into fine dices.
Heat up ½ tbsp. frying oil in a pot, add sugar (retain one pinch for the salad) and let it caramelise, now add onion, thyme and some chili to fry. Once the onion becomes translucent, add the plums and cook on a low heat for around 10 min., you may add a splash of water, if there is no liquid left.
Finally, season with salt.
Step 3: Pumpkin
Grate the pumpkin and the remaining onion into a fine mixture. Combine with eggs and flour and season generously with salt and pepper.
Mix well and mould into 6 patties.
Heat up the remaining frying oil in a pan and fry the patties from both sides, for 5 min. until lightly brown.
Step 5: Beetroot
Peel the beetroot and cut it in fine slices with a mandoline or grate them. Combine beetroot with salad oil, vinegar, salt and pepper and a pinch of sugar.
Serve the dish and enjoy!