Some deep-fried foods are always so pleasant to eat even though they are not very healthy. I am not a fan of deep-fried foods. I can eat them but not much at a time, especially when the deep-fried ingredients are fatty and meaty.
However, this time I didn’t refuse these inviting fried pumpkin cakes as I know what ingredients were used to make them. I used a lot more pumpkin than meat in these pumpkin cakes, so when I ate, I almost didn’t feel the meat at all but I merely tasted the pumpkin, which made the fried cakes not "hot" and greasy as they seemed to be. I felt the cakes very easy to eat, and surprisingly I did eat many of them.
Anyway, this is still a deep-fried dish. I dare not eat them frequently. But sometimes I feel changing the appetite a bit is quite interesting.
This is the pumpkin I used to cook this dish.
Ingredients (serves 2-3)
- 100-150g ground pork
- 1 tbs fish sauce
- 1/4 tsp ground pepper
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 300g pumpkin, peeled and grated
- 2 tbs plain flour
- breadcrumb, as needed
- vegetable oil, to fry
- Combine the pork with fish sauce, pepper, shallot and garlic. Add the grated pumpkin and mix well.
- Shape the pumpkin and pork mixture into oval or round flat pieces. Roll over a dish of breadcrumb to coat evenly.
- Deep fry the pumpkin cakes until they are golden brown.
- Serve with mayonnaise or sweet chili sauce.