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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 lbs pumpkin or 2 lbs winter squash |
4 tablespoons olive oil |
1/2 teaspoon dried oregano |
salt and pepper |
Directions:
1. Cut the peeled pumpkin or squash sections into equal pieces about 5 or 6 cm in size and par-boil in lightly-salted water for about 8 minutes. Drain the pumpkin then cool under cold running water until cold.
2. Coarsely grate the pumpkin into a mixing bowl then add the oregano and season to taste. Mix gently (do not over mix or the pumpkin will not bind) then divide the mixture into 4 equal portions and form into round cake or patty shapes.
3. Heat the oil in a cast iron skillet then add the pumpkin cakes, pressing them down with the back of a spoon or a wooden spatula. After about 2 minutes carefully turn them over and cook for a further 2 minutes, or until they are nicely golden brown.
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