1/5 Photos of Pumpkin Hash Browns / Vegetarian Pumpkin Burgers
Chef floWer's Note:
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.
My Private Note
Units: US | Metric
- 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
- 30 g baby spinach leaves
- 60 g low-fat ricotta, fresh
- 1Combine pumpkin, cottage cheese, eggs, brown onion, spring onions and wholemeal plain flour in a large bowl. Season with salt and pepper.
- 2Heat a large non-stick frying pan over medium-high heat.
- 3Spray 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.
- 4Repeat last step until remaining pumpkin mixture is complete.
- 5To finish, arrange spinach on serving plates. Place two patties on each plate. Sprinkle ricotta on top and serve.
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Nutritional Facts for Pumpkin Hash Browns / Vegetarian Pumpkin Burgers
Serving Size: 1 (1232 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 99.5
- Calories from Fat 22
- Total Fat 2.4 g
- Saturated Fat 1.0 g
- Cholesterol 56.1 mg
- Sodium 111.3 mg
- Total Carbohydrate 14.1 g
- Dietary Fiber 2.3 g
- Sugars 1.6 g
- Protein 6.3 g
The following items or measurements are not included: