Pumpkin cookies

Name: pumpkin cookies
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: pumpkin a approx. 1 kg; 3 potatoes something crumbly, peeled; 200 g peanuts unsalted, coarsely chopped; 2 bags bunch onion (a 3 pieces), in rings; 1 mespoint ground cumin (djinten); 70 g butter molten; 1 egg beaten; 2 el flour; 1 lime cleaned up; 1 cup creme fraiche light (125 ml); 1 tray coriander (15 g), leaf finely chopped; 300 ml sunflower oil

A tasty recipe. The vegetarian snack contains the following ingredients: pumpkin (a ca. 1 kg), potatoes (slightly crumbly, peeled), peanuts (unsalted, coarsely chopped), spring onion ((a 3 pieces), in rings), ground cumin (djinten) , butter (melted), egg (beaten), flour, lime (scrubbed), crème fraîche (light (125 ml)), coriander ((15 g), leaf chopped) and sunflower oil.

Ingredients

Directions

Cut the pumpkin into pieces, remove the seeds and the stringy inside and cut off the skin with a sharp knife. First grate 250 g of pumpkin over a bowl and then 250 g of potato. Mix the peanuts, the spring onion, the cumin, the butter, the egg and the flour. Season with salt and pepper. Form 12 biscuits of approx. 1 cm thick with wet hands.
Halve the lime, grate the green skin of 1 half and squeeze out that half. Cut the other half into thin sections. Mix the grater, juice, crème fraîche, coriander and pepper and salt to taste to a dip.
Heat the oil in a wokkentot it is hot (a block of bread then comes bubbling). Let 2 or 3 biscuits slip into the oil at a time with a slotted spoon and fry 3 to 4 minutes. Turn halfway. Drain on kitchen paper. Serve with the dip and a lime wedge.