Pumpkin and Carrot Patties
The real secret to these orange pumpkin-and-carrot patties is patience with the semolina. After the vegetables have stewed with the grain, let the mixture rest for 10 to 15 minutes: the semolina swells, absorbs the excess moisture, and turns the mass pliable, so the patties hold their shape without a single egg.
Pumpkin and carrot are first stewed covered until tender, then thickened with semolina, which does the binding work an egg usually would. A coating of breadcrumbs gives that pleasant crisp shell around the soft, lightly sweet center. This is a meatless dish, fried in plain vegetable oil. A word on semolina: it’s coarsely milled durum wheat, sold in the US as semolina or Cream of Wheat, and it behaves like a fine grain that gels as it cooks.
Points to Watch
Adjust the sugar to the sweetness of your own pumpkin; sweet varieties may need none at all. Swap the semolina for cornmeal to make the dish gluten-free, though the texture comes out a touch denser.
Serve warm, either as a sweet dish with honey or fruit preserves, or as a savory side with tomato sauce. They keep a day in the fridge and are best reheated in a skillet to bring back the crunch.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Grate the pumpkin and carrot, season with salt, add sugar, and stew covered for about 10 minutes.
Add the water and semolina and stew for about 5 minutes more. Remove from the heat.
Shape the mixture into patties, roll them in breadcrumbs, and fry in vegetable oil.
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