Corn, Pumpkin & Ricotta Hash Browns |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Toddler DD wont normally eat pumpkin but she ate these no problem with some cream cheese & ham, also nice served with hommus. Found on .au, I cheated & used canned corn but the recipe calls for fresh. Ingredients:
2 corn cobs, husk and silk removed |
150 g fresh ricotta |
1 egg, lightly whisked |
40 g self-raising flour |
250 g piece butternut pumpkin, deseeded, peeled, coarsely grated |
salt & freshly ground black pepper |
60 ml olive oil |
Directions:
1. Use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels.
2. Cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1). Drain well.
3. 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.
4. 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.
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