Pumpkin cutlets in sesame breading
4 servings
30 minutes
Pumpkin cutlets in sesame coating are a refined dish with a velvety texture and the gentle sweetness of pumpkin, complemented by the nutty aroma of sesame. This recipe embodies the traditions of European cuisine, combining simplicity of preparation with sophisticated flavor. The cutlets are crispy on the outside thanks to a golden sesame crust but soft and tender inside. Honey or maple syrup adds a light sweetness, making them perfect for breakfast or a light dinner. Serve hot – this way they reveal all their charm, leaving a pleasant aftertaste with hints of autumn coziness. A great addition is sour cream or creamy sauce that highlights the dish's natural sweetness.
1
In a bowl, mix pumpkin puree, flour, and honey (can be replaced with maple syrup). Roll the dough into a ball.
- Pumpkin puree: 200 g
- Wheat flour: 50 g
- Honey: 1 tablespoon
2
In a plate, mix black and white sesame (it's better to take more white than black).
- White sesame seeds: to taste
- Black sesame seeds: to taste
3
Divide the dough into 10 equal parts and roll each into a ball. Flatten each ball and coat well in sesame on both sides, pressing lightly.
- Pumpkin puree: 200 g
- White sesame seeds: to taste
- Black sesame seeds: to taste
4
Heat a large amount of oil in a pan over medium heat and fry the patties until golden brown. Serve hot.
- Vegetable oil: to taste
