Easy Pumpkin Patties Food

PUMPKIN FRITTERS

Steps:

• In a large bowl, combine the pumpkin, parmesan, garlic powder, egg, and rosemary. Stir to combine.
• Add in the flour, salt and pepper, and baking powder. Mix to combine.
• In a medium-large skillet, heat a thin layer of oil until hot. Taking about 1/8 cup of the pumpkin batter, put it into the hot oil and flatten lightly with your hands (be careful!).
• Cook until golden brown on each side, about 3-4 minutes per side.

PUMPKIN PATTIES

Steps:

• After cooking the pumkin in boiling water with salt to taste, let it drain for about 30 minutes to remove as much water as possible.
• In a large bowl, combine the flour, salt, cinnamon, cloves and sugar.
• Then add the pumpkin, egg and vanilla.
• Mix until you have created a thick mass.
• Adjust the consistency of the mixture with flour if necessary.
• Test the taste and add more sugar if necessary.
• Heat oil to 375 degrees F.
• Take a spoonful of mixture and fry until golden brown on both sides.
• Drain on absorbent paper.
• They should be tender

PUMPKIN PATTIES

Steps:

• In a large mixing bowl, mix all ingredients together with 2 beaten eggs. Form into round patties and coat with flour.
• Lightly beat the third egg and coat patties with egg then breadcrumbs.
• Melt butter in a large frying pan and fry patties until lightly browned on both sides.
• Serve hot.

PUMPKIN PATTIES

Steps:

• Combine all the ingredients.
• Mix well.
• Heat a frypan lightly greased with olive oil over medium heat.
• Shape the mixture ino balls.
• Place in the frypan and gently flatten into patties.
• Fry for 5-10 minutes on each side until golden brown.
• Serve with a salad and crusty bread rolls.

HALLOWEEN PUMPKIN CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
• To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
• If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.