Ingredients for 4 people
500 gr of clean pumpkin
80 gr of potato starch
200 gr of vegan stringy mozzarella
Salt and pepper
Cut the pumpkin into fairly small cubes (about 3 cm) and steam it until soft, let it cool and mash it until you get a puree. Add the starch, a pinch of salt, a pinch of pepper and a teaspoon of chopped sage. Mix well. Divide the dough into 6 equal parts and spread them one by one on the palm of your hand, stuff with a slice of vegan mozzarella and close to form a cutlet. Put two tablespoons of extra virgin olive oil in a pan and when hot, cook the cutlets for about 5 minutes per side until golden. Serve hot.