INGREDIENTS (Serves 4 to 6)

For the pumpkin patties:

- 500 g pumpkin
- 25 cl milk
- 150 g flour
- 2 eggs
- 1 teaspoon yeast
- 3 tablespoons Guénard Sesame Oil

 For the Brazil nut guacamole:

- 3 avocados, ripened
- 1 lime
- 3 tablespoons Brazil nut* puree or other oil seeds (walnut, almond, hazelnut, peanut ... same recipe)
- 1 onion
- 3/8 teaspoon chili powder
- Salt

PREPARATION of the Pumpkin Patties

Remove the skin and seeds from the pumpkin to only keep the flesh. Cut it into small pieces. Steam them for 20 minutes. Mix with milk. In a bowl, pour in the flour and yeast. Add the eggs and 1 tablespoon of sesame oil. Mix and then add the pumpkin puree. Season with salt and then place in the refrigerator for at least 1 hour. (Prepare the guacamole during this time) Take out the mixture from the refrigerator. Heat the sesame oil in a small frying pan. Pour a small ladle of batter and lightly brown the patties on both sides. 

PREPARATION of the Brazil Nut Guacamole:

Peel the avocados and mash them while adding the lime juice. Finely chop the onion and stir into the avocado. Add the Brazil nut puree, pepper and a few pinches of salt. Present the guacamole in a nice bowl, next to a plate of pumpkin patties, or serve the guacamole individually on an medium-size patty topped with small pieces of raw vegetables.