House of Asia > Recipes > Pumpkin and coconut milk pancakes

Pumpkin and coconut milk pancakes

30 min.

2 servings

mild

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Hokkaido pumpkin pancakes with coconut milk are the perfect break from the usual potato pancake routine. The secret to their delicious flavor is the addition of soy sauce, which adds a distinctive note to the dish. This recipe was prepared for you by our dietitian. Aneta Korzeniecki

Vegetables Thailand 15-30 minutes

Ingredients

8 tablespoons coconut milk 5-7%
1 teaspoon light soy sauce
360g Hokkaido pumpkin (about half a small one)
1 egg
1,5 tablespoons of tapioca or potato starch
1 onion
2 garlic cloves
1/2 teaspoon of turmeric
Salt, pepper to taste
1 teaspoon of fat, e.g. rapeseed oil, for the mixture, plus another for frying the onion
Optional: 1 tablespoon of inactive yeast flakes

A method of preparing

Wash the pumpkin, remove the seeds, chop it in a food processor or grate it on a coarse grater.
Peel the onion and garlic and chop finely. Sauté in a pan with oil. Add the chopped pumpkin and simmer for about 5 minutes.
Add all the ingredients (including 1 teaspoon of oil) to the vegetables, season, and mix thoroughly with a spoon.
Fry on both sides in a pan without fat.