Pumpkin Hash Browns / Vegetarian Pumpkin Burgers |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
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. 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 |
Directions:
1. Combine pumpkin, cottage cheese, eggs, brown onion, spring onions and wholemeal plain flour in a large bowl. Season with salt and pepper.
2. Heat a large non-stick frying pan over medium-high heat.
3. 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.
4. Repeat last step until remaining pumpkin mixture is complete.
5. To finish, arrange spinach on serving plates. Place two patties on each plate. Sprinkle ricotta on top and serve.
|
|