Description
Very surprised and pleased with the result of these cheesecakes, especially after the children ate them for both cheeks, and my kids do not like pumpkin! The recipe was adapted by me from various found online.
Ingredients
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Pumpkin
250 g
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Rice flakes
100 g
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Chicken egg
1 piece
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Sugar
50 g
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Curd
300 g
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Flour
2 Tbsp
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Butter
20 g
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Vegetable oil
Cooking
Pumpkin cleaned, cut into pieces.
On sarode heat 20 gr. butter, add the pumpkin and fry on a medium heat. Pour 50ml. water and to extinguish to readiness on small fire. After blend it with a fork.
Rice flakes "Mistral" was perfect for this recipe.
Take the rice flakes and grind in grain.
Add them to hot pumpkin puree. Stir and leave to cool.
In rice-pumpkin mixture, add vanilla curd mass, sugar, egg and a couple tablespoons of flour.
With wet hands shape the meatballs and coat them in flour. Fry on both sides until a beautiful red - Golden brown in vegetable oil. Insanely tender and delicious cheesecakes turned out, happy to make them again and again. PS Pumpkin puree can be prepared in the evening and then in the morning you will spend time on cheesecakes much less.
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