60 - 100 g goat cheese (I used a mold-covered roll) or camembert or feta or ricotta
sea salt
2 eggs
potato starch, about 3 full tablespoons
extra virgin olive oil or olive oil
Preparation
Grate the pumpkin on a grater with small holes, put in a bowl, add egg yolks and finely chopped or crumbled cheese, season with salt. Whip the egg whites into foam, add to the pumpkin together with potato starch and gently combine with a spoon.
Heat a pan with 2 tablespoons of oil (I used extra virgin), spoon in small portions of the mixture, flatten with a spoon and fry the pancakes over medium heat for about a minute on each side or until nicely browned and no longer raw in the middle. If the pancakes are not cohesive enough (this depends, among other things, on the juiciness of the pumpkin and the cheese used), you can add more potato starch.
