Pumpkin curd cakes
4 servings
25 minutes
Pumpkin curd fritters are a delicate and aromatic dish rooted in European culinary traditions that value the combination of healthy and natural ingredients. This treat combines the velvety texture of cottage cheese with the subtle sweetness of pumpkin, creating a harmony of flavors. Light notes of oatmeal add softness and a slightly crunchy structure to the dish. Baked to a golden crust, these fritters are perfect for both a morning breakfast and a cozy family tea time. They can be enjoyed hot straight from the molds or cooled slightly for a firmer texture. With no flour or sugar, they are an excellent choice for those watching their diet. The simplicity of preparation and rich flavor make them an indispensable recipe for autumn evenings.
1
Mix soft low-fat cottage cheese with oatmeal and let it sit for 10-15 minutes to soften the oatmeal a bit.
- Soft low-fat cottage cheese: 200 g
- Oatmeal: 1.4 glass
2
While the oatmeal softens, boil the diced pumpkin. Cook for about 5 minutes in boiling water until partially cooked.
- Pumpkin: 200 g
3
After the pumpkin is cooked, make it into puree. I used a masher (usually for potato puree), but you can also use a blender for a completely smooth texture, unlike mine which is fibrous. It’s up to personal preference :)
- Pumpkin: 200 g
4
Mix oatmeal with cottage cheese and pumpkin puree, place in molds, and bake in the oven for 20 minutes at 190 degrees.
- Oatmeal: 1.4 glass
- Soft low-fat cottage cheese: 200 g
- Pumpkin: 200 g
5
Let them cool down, then they will become firmer and can be taken out of the molds. Or you can eat them hot straight from the molds :)