Pumpkin cutlets with poppy seed filling
6 servings
30 minutes
Pumpkin cutlets with poppy filling are a true culinary delight, where warm autumn pumpkin combines with the deep nutty note of poppy seeds. This dish, inspired by European cuisine, recalls old recipes of homemade treats passed down through generations. The tender dough made from pumpkin and chickpeas gains a light sweetness from honey, while the crispy golden crust formed when fried in corn oil makes each cutlet perfect. The poppy filling adds sophistication and richness to the flavor, turning this recipe into something special. These cutlets can be served as a standalone dish with a light yogurt sauce or as an original side to meat or vegetables. They are not only delicious but also rich in nutrients, making every bite nourishing and warming.
1
In a bowl, mix pumpkin puree, chickpea puree, flour, and honey. Knead a soft dough by hand, adding more flour if necessary.
- Pumpkin puree: 400 g
- Chickpea puree: 150 g
- Rice flour: 350 g
- Honey: 25 g
2
Divide the dough into 35 portions, about 25 grams each, and roll into balls. Slightly flatten each ball and place a bit of poppy paste in the center. Pinch the edges to keep the poppy inside and flatten the balls again to form patties.
- Poppy seed paste (filling): 450 g
3
Heat corn oil in a pan and fry the patties over low heat until golden brown.
- Corn oil: to taste
