Discover this recipe for pumpkin and oatmeal pancake. These patties can be served with meat, as a starter with a green salad, in a mini version for an aperitif. Vary the flavors with other vegetables. A crunchy and melting recipe at the same time.
- 3 people
- Préparation: 10 min
- Cooking: 20 min
- 70 g of oats flakes
- 2 whole eggs
- 6 cl of milk
- 2 tbsp of shaved grated parmesan
- Salt pepper
- 1 tbsp of chopped parsley
- 1 tsbp of chopped chives
- 1 pinch of grated nutmeg
- 180 g of pumpkin flesh
Put the oat flakes to swell in the warm milk. Finely grate the flesh of the pumpkin. Preheat the oven to 180 ° C.
In a bowl, whisk the whole eggs. Add the grated pumpkin, the oatmeal, the grated parmesan, the chopped herbs. Add a generous amount of salt and pepper, then add the grated nutmeg. Mix everything well.
Divide the preparation, tamping well, into small, slightly buttered tart molds.
Bake in a medium oven for about 20 minutes. Eat hot or warm.
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