Pumpkin and Oyster Mushroom Pancakes with Blue Cheese Sauce

Ingredients: 200 g oyster mushrooms, 200 g pumpkin, 2 cloves of
garlic, 1 egg, 4 tbsp spelt flour (can be substituted with any other flour),
1 tsp cardamom, salt, 150 g blue cheese, 30 g butter, cooking oil

Preparation: Finely chop the oyster mushroom caps. Grate the
peeled pumpkin using a box grater. In a large bowl, mix the grated
pumpkin, chopped oyster mushrooms, flour, and pressed garlic, then
season with salt and cardamom. Finally, add the egg and mix well.
Heat cooking oil in a skillet. Use a spoon to form small patties from
the mixture and fry them until golden brown on both sides. Dice the
blue cheese and add it to the skillet with the butter. Heat gently over
low heat until the cheese melts.

Serving: Serve the pancakes warm and drizzle with the blue cheese
sauce.

Tip: For those who enjoy spicy flavors, you can replace the cardamom
with ground chili or Madras curry powder.