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.

• Ready In: 45 mins
• Yields: 12-15 patties

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

• Garnish

• 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.