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Meatballs with pumpkin and crab butter

Meatballs with pumpkin and crab butter

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Preheat the oven to 200 ° C.

Peel a squash, grate it and wash it.

Put the zucchini, carrots and onions on the large grater, sprinkle with high salt and drain.

Press with a spoon or by hand, to remove as much juice as possible.

In a bowl, mix the pumpkin, onion, carrots, grated cheese, breadcrumbs, crab butter and eggs. Add the paprika, salt and pepper and a little chopped greens.

Once the mixture is homogeneous, form the meatballs.

Place them on a plate covered with baking paper.

Bake for 20 minutes on each side.

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Culinary whispers

I tried several similar recipes, one of them really went well in my kitchen, but these seem to me the best pumpkin bacon. Because of the cheese they come out slightly creamy, that's the secret!

For 4 people with average hunger
800 g of pumpkin put on a large grater (or scraped with a robot)
4 finely chopped shallots (or 2 medium onions)
1 bunch finely chopped green parsley
80 g pecorino or other ripe mountain cheese shaved
2 tablespoons chickpea flour
2 tablespoons oat bran (or wheat, I use only oats)
3 eggs
frying oil

The grated zucchini is mixed with salt and left to simmer for 10 minutes. Then put them in a strainer and squeeze the liquid well. In a bowl, mix eggs, onions, parsley, flour, bran and grated cheese. Add the pumpkin mass. It tastes good with salt and pepper.
Heat the oil in a pan. Take a tablespoon from the pumpkin table and put it in the pan. Smooth with a spoon on the surface. Fry on each side for 3-4 minutes. Remove on kitchen paper.
I served them with a yogurt sauce with herbs and lettuce.


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