These baked pumpkin and potato patties will win over even the kids; you’ll appreciate their taste and softness, plus they’re light since they’re baked! It’s a way to get some vegetables into the kids’ diet.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 20 patties
- Cuisine: Italian
Ingredients
- 4 1/2 cups Cleaned pumpkin
- 4 1/2 cups Cleaned potatoes
- 4 tbsp Soy sauce
- 4 tbsp Breadcrumbs
- 1 sprig Rosemary
- 1 1/3 cups Fontina cheese
- 3 1/2 oz Pork cheek
- 2 Eggs
- 2 tbsp Olive oil
- to taste Fine salt
- to taste Ground black pepper
- 2 tbsp Grated Parmesan cheese
Preparation
Clean the pumpkin and cut it into small cubes. Do the same with the potatoes.
In a pan, add a little oil, the pumpkin, the potatoes, 2 glasses of water, soy sauce, rosemary, and cook for about 20 minutes until the ingredients are cooked through.
Place the mixture in a potato masher and puree it, putting everything in a bowl. Be careful as the pumpkin tends to splash and slightly clog the holes. If you prefer, you can mash them with a fork.
Add grated Fontina cheese (you can use a lemon zester), finely diced pork cheek, breadcrumbs, eggs, and mix with a whisk.
Place parchment paper on a baking tray and spoon the mixture onto it. You’ll get about twenty patties.
Bake at 350°F for 25 minutes until they are golden on the surface.
Notes
Using a potato masher might be inconvenient, as you have to be careful because the pumpkin tends to splash and slightly clog the holes. If you prefer, you can mash them with a fork.
Instead of pork cheek, you can add chopped cooked ham or mortadella processed in a mixer.
If you enjoyed the baked pumpkin and potato patties, try other pumpkin recipes:
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