Savory Pumpkin Cottage Cheese Patties with Bacon and Cheese Sauce

Cottage cheese 9% fat, Bacon, Pumpkin, Egg yolk, Almond flour, Almond flour, Olive oil, Table salt, Black pepper, Cheddar, Cream 35% fat, Milk, Paprika, Chile, Dried garlic

Bake in the oven: 25 min. Cool down: 20 min. Mix: 2 min. Blend or grind: 1 min. Fry: 5 min. Let it stand: 1 h. Fry: 6 min. Bake in the oven: 8 min. Heat on the stove: 3 min.

Cottage cheese patties

Wrap the pumpkin (80 g) in foil and bake at 200 °C for about 25 minutes, until tender. Cool and blend into a purée.

Fry the bacon (90 g) until crisp and transfer it to a paper towel.

Combine the 9% cottage cheese (180 g), pumpkin purée, egg yolk (18 g), and almond flour (10 g). Add half the bacon, season with table salt (to taste) and black pepper (to taste), cover and let the mixture rest for at least 60 minutes.

Shape 40–50 g patties, coat them in almond flour (15 g), and flatten them slightly.

Heat the olive oil (10 g) in a pan and fry the patties for about 6 minutes total, until golden on both sides.

Transfer the patties to an oven preheated to 175 °C and bake for 8 minutes.

Cheese sauce

Heat the 35% cream (50 g) and milk (50 g), add the cheddar (50 g), and stir until melted. Add paprika (1 g), chili (1 g), and dried garlic (1 g); stir and remove from the heat.

Serve the patties warm with the sauce and scatter the remaining bacon over them.