Pumpkin Hash Browns Vegetarian Pumpkin Burgers Food

PUMPKIN HASH BROWNS / VEGETARIAN PUMPKIN BURGERS

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.

VEGETARIAN SYRIAN PUMPKIN PATTIES

Steps:

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

VEGAN PUMPKIN BROWNIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Blend pumpkin puree, 1 1/2 tablespoons coconut oil, 3 tablespoons orange juice, nutmeg, and cinnamon together in a bowl. Refrigerate pumpkin swirl until needed.
• Combine hot water and flaxseed meal in a small bowl. Stir and let soak for about 5 minutes.
• Combine flaxseed mixture, almond flour, sugar, 3 tablespoons orange juice, 1 1/2 tablespoons coconut oil, and vanilla extract in a blender and process. Transfer to a bowl. Stir melted chocolate, pecans, baking powder, salt, and pepper into brownie mixture.
• Spread brownie mixture into the prepared baking pan. Spread pumpkin swirl on top. Run a knife through the mixture to create a pretty marbled look.
• Bake in the preheated oven for 30 minutes. Cover the baking pan with aluminum foil and return to the hot oven. Bake until brownies are set, about 20 minutes more. Cool completely before slicing and serving, about 30 minutes. Store in the refrigerator.