Vegetarian Syrian Pumpkin Patties

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  cup  fine bulgur
•  warm water, for soaking
• 2  cups  mashed cooked pumpkin (about 2 1/2 pounds raw) or 16  ounces  pure-pack canned pumpkin
• 1  cup all-purpose flour
• 1⁄2 cup water
• 1  medium onion, chopped
• 3 -4  cloves garlic, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon  grated black pepper
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cumin
• 1  pinch cayenne
•  olive oil or   vegetable oil (for frying)

Directions

1. Soak the bulgur in warm water for 20 minutes.
2. Drain.
3. Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree.
4. If the mixture is too thin, add a little more flour.
5. Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick.
6. Heat 1/8-inch oil in a large skillet over medium heat.
7. Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.
8. Serve warm or at room temperature.
9. HINT; To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes.
10. Drain, cut off the peel, and mash.
11. Gently press in a strainer to remove the excess liquid.
12. VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon.
13. Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne.
14. Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar.
15. If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger.
16. Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan.
17. Cut into diamonds or 1 1/2-inch squares.
18. Drizzle with 1/4 cup vegetable oil.
19. Bake in a 400-degree oven until golden brown.