Tex-Mex Pumpkin Patties

By courtneyepowell

Ingredients

• 2 slices firm sandwich bread, crumbled
• Several leaves of fresh Italian parsley, chopped
• 1/2 c fine, dry bread crumbs, plus extra for coating
• 3/4 c grated sharp Cheddar or Monterey Jack
• 1 1/2 T canola oil
• 3/4 c finely chopped onion
• 1/2 c finely chopped green or red bell pepper
• 1/2 c frozen corn kernels
• 1 clove garlic, minced
• 1 t chili powder
• 1 t cumin
• 1 egg, lightly beaten
• 1/3 c canned pumpkin
• 1/3 c ricotta
• 1/2 t salt
• 1/2 t pepper
• 2 T olive oil or butter

Details

Servings 6

Preparation

Step 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 mins, 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.
In a large bowl, mix together egg, pumpkin and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with salt and pepper. Flour your hands, then shape the mixture into six 3/4-in thick patties, using about 1/3 c for each one. Dredge patties in bread crumbs and refrigerate them for about 1 1/2 hrs.
Melt butter in a large skillet. Transfer the patties to the skillet and fry them over medium heat until they turn golden, about 4 mins on each side. Remove them from the skillet and serve right away.