I N S T R U C T I O N S

start by peeling your pumpkin, scoop out the seeds and grate it into a bowl

thinly slice your onion and add it to the grated pumpkin together with a pinch of salt and the nutmeg

add the flour gradually top bowl while mixing everything with your hands 

once everything is coated with the flower it should be slightly sticky

heat a your oil in a pan – ideally, it should be covered with oil to a depth of about 3-5 mm

using a spoon, place small mounds of the pumpkin mixture into the hot oil, quickly sear them, then flatten them slightly.

carefully flip them and brown them on both sides until they are golden brown

after the initial searing, reduce the heat slightly

once the latkes are fully cooked, place them on a kitchen paper towel to drain, allowing the excess oil to be absorbed

meanwhile give your parsley and capers a rough chop, add the roasted pumpkin seeds and some olive oil 

I like to serve the latkes over soy yoghurt, topped with the sauce and some freshly cracked black pepper on top.