Pumpkin, cottage cheese and cheese scones

Servings4 Serving

Pancakes for vegetarians - delicious and hearty.

Ingredients

4 Eggs

400 g Pumpkin

250 g Cumin Cheese (10%)

150 g Skimmed milk curd

60 g Green bows

23 g Garlic

10 g Corn flour

1 tsp. Baking powder

Salt, pepper to taste

Directions

Grate the pumpkin and cheese. Add eggs, crushed cottage cheese, flour, salt, spices, squeezed garlic, baking powder, herbs.

Make scones by hand (I use rubber gloves - it makes the process very easy) and put them in a pan that is minimally smeared with oil.

Bake at a very low temperature (from 10 sections to 5) under the lid for 9-10 minutes. on the one hand and around 7min. on the other hand.

Served with avocado-spinach sauce The recipe for the sauce is here: https://dietsabc.com/recipes/avokado-majoneze-dip-merce/

Nutrition Facts

Finished product weight 1185

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Pumpkin, cottage cheese and cheese scones

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