Ingredients
- 200gquinoa or bulgur
- 250gpumpkin
- 2eggs
- 200ggrated Emmental
- 3-4tsolive oil
- 1
Cumin - 200glamb's lettuce
- 3/4sprigs of chives
Preparation tips
1. Preheat your oven to 180°C.
2. Cook the quinoa mixture according to package directions.
3. Clean and grate the pumpkin using a large-hole grater. Chop the chives.
4. Assemble the pumpkin, eggs, grated cheese, chives, oil and cooked and drained quinoa in a large salad bowl. Salt and pepper and add the cumin. Mix well so that everything is homogeneous.
5. Cover a roasting pan with baking paper.
6. Take 1 good tbsp of the mixture and place it on a sheet of baking paper. Make them about 6-7cm in diameter and 2cm thick. You should get about 12 patties.
7. Cook for 20min.
8. Meanwhile, rinse the lamb's lettuce and prepare the vinaigrette.
9. Enjoy the hot pancakes with the lamb’s lettuce salad.