Ingredients

• 200g quinoa or bulgur
• 250g pumpkin
• 2 eggs
• 200g grated Emmental
• 3-4cs olive oil
• 1 Cumin
• 200g che
• 3/4 chive sprigs

Preparation tips

1. Preheat your oven to 180 ° C.
2. Cook the quinoa mixture according to the instructions of the package.
3. Clean and grate the pumpkin using a large holes grater. Chop up the chives.
4. Assemble the pumpkin, the eggs, the grated cheese, the chives, the oil and the quinoa cooked and drained in a large bowl. Salt and pepper and add the cumin. Mix well so that the whole is homogeneous.
5. Cover a baking paper.
6. Take 1 good CS of the mixture and place it on a sheet of baking paper. Make them about 6-7cm in diameter and 2cm thick. You should get around 12 pancakes.
7. Cook for 20 minutes.
8. Meanwhile, rinse the lamb's lettuce and prepare the vinaigrette.
9. Enjoy the hot pancakes with the lamb's lettuce salad.