Hokkaido Cheese Pancakes with Chili Mayonnaise & Baked Potato Sticks

Preheat oven to 200 °C hot air.

Quarter the pumpkin, remove the seeds and coarsely grate the flesh. Salt the grated pumpkin and let it stand for about 10 minutes.

Meanwhile, wash the potatoes, cut into finger-thick wedges and place on a baking sheet lined with baking paper. Sprinkle with salt, bell pepper and paprika powder, drizzle with olive oil and mix well. Spread evenly on the tray and bake in a preheated oven for about 25-30 minutes until crisp.

Squeeze squash well, mix with cornmeal, egg and Emmental cheese. Season with salt, pepper, nutmeg and caraway seeds, season to taste and form golf ball-sized balls with wet hands. Flatten these and fry in a preheated pan with a little olive oil until crispy on both sides, about 2 minutes. Place with the oven-roasted potato sticks to keep warm.

In a tall container, blend the egg yolks, some lemon juice and zest, and the chopped, seeded chili pepper with some salt and the sunflower oil using a hand blender until creamy.

Form stanitzels from buttered bread or baking paper and fill in baked potato sticks and pancakes. Serve with the chili mayonnaise.

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