Griddle cakes from Hokkaido pumpkin

  • 1 pumpkin Hokkaido
  • 350 g round grain rice
  • 2 carrots
  • 2 eggs
  • vegetable broth
  • 150 g Swiss cheese or other cheese
  • spring onion
  • breadcrumbs

Cook the rice in vegetable broth according to instructions and let it cool. Hokkaido pumpkin doesn't have to be peeled, because this way it preserves more vitamins. Cut it with the skin into smaller cubes, grate the carrots, chop the onion into rings, fry all on the tablespoon of oil, pour about 1 dl of water and simmer until tender. Grate the cheese into ready rice and add the eggs and steamed vegetables. Add a little bit of breadcrumbs for easy forming burgers. Fry pumpkin Hokkaido griddle cakes until golden on both sides and put on them the napkin to remove redundant fat. Serve griddle cakes from Hokkaido pumpkin with mashed potatoes and fresh vegetable salad.