Ingredients
- 3 cups instant potato flakes, divided
- 1 1/2 cups milk
- 1 cup canned pumpkin
- 1 cup egg substitute, divided
- 3/4 cup pepitas (pumpkin seeds) shelled, roasted and salted
- 1 tea. cajun or creole seasoning
- 1 tea. salt
- 1 tea. ground white pepper
- cooking spray
- whole berry cranberry sauce, optional
Preparation
Step 1
In a medium bowl, using a whisk or wooden sppoon, combine 2 cups of the potato flakes with the milk, pumpkin, 1/3 cup of the egg substitute, the pepitas and the seasonings. Mix until well blended, set aside.
Place the remaining 2/3 cup egg substitute in a small bowl. Place the remaining 1 cup potato flakes into a pie plate.
Heat a skillet over medium-high heat. Spray with cooking spray.
Using a 1/4 cup measuring cup, scoop the reserved potatoe-pumpkin batter into your clean hands and form into 2 1/2" wide patties. Dip each patty into the egg substitute, then into the potato flakes, coating both sides. Repeat until you have enough to fill the skillet.
Fry the patties in the hot skillet, cooking until golden brown on each side. Coat the skillet with more cooking spray if the patties begin to stick.
Transfer cooked patties to a platter. Continue to form and fry patties until all the batter is used.
Serve patties warm or at room temperature, topped with a little whole berry cranberry sauce, if desired.