Pumpkin-Potato Pancakes with Cheese

1. 1 Pumpkinpack 1 kg ≈ $2.80 160 g
2. 2 Potatoes≈ $2.15 per kg 180 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Wheat flour 25 g
5. 5 Hard cheesepack 200 g ≈ $2.64 35 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Sunflower oil 12 ml
8. 8 Sour cream 15%pack 300 g ≈ $1.60 35 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate potato², pumpkin¹, and onion⁶ on a box grater, then squeeze out excess liquid.

2. Mix in an egg, flour, grated cheese, salt, and pepper until thick and well combined.

3. Heat oil in a skillet over medium heat, then spoon the batter onto the pan and gently press down.

4. Fry for 4–5 minutes per side until golden brown and crispy.

5. Transfer to paper towels for 1 minute to drain excess oil.

6. Serve hot with sour⁸ cream.