Pumpkin Potato Pancakes Recipe

Kartoffelpuffer, Rieberkuchen or Reiberdatschi, are all the same German potato pancakes, and although the names are different, depending on the region of Germany, the pancake recipe doesn't change and they are hugely popular throughout the country. Especially during the winter and cold weather months, few festivals, open markets or even large railway stations are without an appetising aroma drifting through the air from stalls offering the

delicious potato pancakes, or Reibekuchen as they are also known, literally 'grated cakes', 'To Go'. They come complete with a little paper plate, plastic fork, their toppings of apple sauce, cinnamon sugar or salt, and are a traditional winter food and treat.

While restaurants in Germany serve them throughout the year with smoked salmon and sour cream, as a side dish for anything from steak tartar and schnitzel to mushroom ragout, or as a base for a not so easily transported 'open sandwich', layered with cold cuts, chutney and a little salad green for example.

Kurbis Kartoffelpuffer, pumpkin potato pancakes, which are flat like a small pancake, are an ideal way to use up any left over pumkin, or a simple, tasty alternative recipe for the months when the vegetable counters are filled with squash of all shapes and sizes.

Conventional German potato pancakes can be made by doubling the quantity of potato and leaving away the pumpkin but otherwise following the recipe.

Kurbis Kartoffelpuffer - Pumpkin Potato Pancakes Recipe(Serves 4)

Ingredients:

1 lb prepared pumpkin
1 lb floury potatoes, peeled
1 white onion
3 eggs beaten
1 oz flour
1 tsp. salt
1 tsp thyme
Freshly ground black pepper
3 tbsp finely chopped parsley
Vegetable or sunflower oil

Grate the pumpkin and potatoes with a cheese or

vegetable grater, put into cloth and squeeze out the excess moisture.

Chop the onion very finely, add to the pumpkin/potato mixture together with the rest of the ingredients and combine.

Heat oil in a frying or griddle pan and drop spoonfuls of the mixture into the pan, flattening lightly, turning once cook until golden brown and crisp.

Drain on paper towel and serve immediately.

Kurbis Kartoffelpuffer are often served together with garlic (knoblauch) sauce, and this is a basic and popular recipe.

Garlic Sauce

Ingredients:

2 or 3 (or to taste) cloves of fresh garlic, minced or pressed
8 oz plain yoghurt
8 oz cream cheese
1 tsp lemon juice
1 tsp sunflower or vegetable oil
2 tbsp finely chopped parsley
Salt and freshly ground pepper to taste

Mix the yoghurt and cream cheese until well blended
Add garlic and parsley stirring until well distributed
Add enough lemon juice and oil to make a smooth creamy texture
Season to taste