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Pumpkin Hash Browns / Vegetarian Pumpkin Burgers

At a Glance

Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 12-15 patties

Dietary

Vegetarian

Allergens

Milk
Eggs
Wheat

Found this recipe in a Weight Watches Magazine Nov/Dec 2006 edition. They called them pumpkin hash browns but they are more like pumpkin patties. The patty could also be used for a Vegetarian Burger. They recommended Weight Watchers cottage cheese but I think low fat cottage cheese would be alright. Because I don't like eggs, I used 'Egg Like' which is an egg replacer. I skipped the 'garnish step' and serve them with to tomato sauce.

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Equipment

Large bowl, large non-stick frying pan, grater, plate

Ingredients

500 g butternut pumpkin, peeled, deseeded and coarsely grated
1 1/4 cups cottage cheese
3 eggs, lightly beaten
1 brown onion, coarsely grated
4 spring onions or 4 green shallots, trimmed and finely chopped
1 cup whole wheat flour (Known as wholemeal plain flour in Australia)
salt & pepper, to taste
olive oil flavored cooking spray
30 g baby spinach leaves
60 g low-fat ricotta, fresh

Instructions

Combine pumpkin, cottage cheese, eggs, brown onion, spring onions and wholemeal plain flour in a large bowl. Season with salt and pepper.
Heat a large non-stick frying pan over medium-high heat.
Spray with oil. Shape 1/4 cup quantities of pumpkin mixture into patties. Place around edge of pan, allowing room for them to expand. Cook for 3 minutes or until golden brown. Turn and cook for a further 2 - 3 minutes or until golden. Transfer to a plate.
Repeat last step until remaining pumpkin mixture is complete.
To finish, arrange spinach on serving plates. Place two patties on each plate. Sprinkle ricotta on top and serve.

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