Directions:
- Use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels.
- Cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1). Drain well.
- Combine the ricotta and egg in a large bowl and whisk until smooth. Add the flour and stir until combined. Add the pumpkin and corn. Season with salt and pepper and stir to combine.
- Heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat. Spoon 1/3 cup (80ml) of pumpkin mixture into the pan and flatten slightly. Repeat to make 3 more hash browns. Cook for 3-4 minutes each side or until brown and cooked through. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm. Repeat in 1 more batch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.5 Kcal (1689 kJ) | ||
| Calories from fat | 195.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.68g | 33% | |
|---|---|---|---|
| Cholesterol | 60.05mg | 20% | |
| Sodium | 94.81mg | 4% | |
| Potassium | 503.38mg | 11% | |
| Total Carbs | 48.38g | 16% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 10.64g | 21% | |
| Vitamin C | 13.5mg | 23% | |
| Iron | 49mg | 272% | |
| Calcium | 107.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 145.57 Kcal (609 kJ) | ||
| Calories from fat | 70.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 33% | |
|---|---|---|---|
| Cholesterol | 21.66mg | 20% | |
| Sodium | 34.2mg | 4% | |
| Potassium | 181.6mg | 11% | |
| Total Carbs | 17.45g | 16% | |
| Sugars | 0.23g | 3% | |
| Dietary Fiber | 1.77g | 20% | |
| Protein | 3.84g | 21% | |
| Vitamin C | 4.9mg | 23% | |
| Iron | 17.7mg | 272% | |
| Calcium | 38.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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