Tex-Mex Pumpkin Patties

Submitted by Pinay0618

"These patties are so pretty with all the different-colored veggies - made them for a lazy weekend brunch and they were great! Recipe found at spoonful.com."

 

• Ready In: 25mins
• Ingredients: 17
• Serves: 6

ingredients

• 2 slices firm sandwich bread, crumbled
• 3 leaves fresh Italian parsley, chopped
• 1⁄2 cup fine dry breadcrumb, plus extra for coating
• 3⁄4 cup grated sharp cheddar cheese or 3/4 cup monterey jack cheese
• 1 1⁄2 tablespoons canola oil
• 3⁄4 cup finely chopped onion
• 1⁄2 cup finely chopped green bell peppers or 1/2 cup red bell pepper
• 1⁄2 cup frozen corn kernels
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 egg, lightly beaten
• 1⁄3 cup canned pumpkin
• 1⁄3 cup ricotta cheese
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 tablespoons butter

directions

1. In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size skillet over medium heat, then add the onion, pepper, and corn. Saute the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic, chili powder, and cumin and cook it all for another minute. Remove the skillet from the heat and spoon the contents into the bread crumb mixture.
2. In a large bowl, mix together the egg, pumpkin, and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 3/4-inch-thick patties, using about 1/3 cup for each one. Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours.
3. Melt the butter in a large skillet. Transfer the patties to the skillet and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the skillet and serve right away. Makes 6 patties.
4. Test kitchen tip: The crumbled bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Set out the bread slices for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.
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