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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Breakfast Lunch Eggs Dairy Vegetables Australian Barbecue Picnic Vegetarian Cheese Eggs Stove Top Dietary Inexpensive Squash Brunch To Go Camping Equipment Grilling Presentation Served Hot

Pumpkin Hash Browns Vegetarian Pumpkin Burgers

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.

Steps

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.

Ingredients

butternut pumpkin, cottage cheese, eggs, brown onion, spring onions, whole wheat flour, salt & pepper, olive oil flavored cooking spray, baby spinach leaves, low-fat ricotta