Best Pumpkin Hash Browns Vegetarian Pumpkin Burgers Recipes

Vegetarian Syrian Pumpkin Patties image

Provided by Dancer

Categories Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup fine bulgur
warm water, for soaking
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin
1 cup all-purpose flour
1/2 cup water
1 medium onion, chopped
3 -4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon grated black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1 pinch cayenne
olive oil or vegetable oil (for frying)

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.

Nutrition Facts : Calories 177.3, Fat 0.7, SaturatedFat 0.1, Sodium 200.1, Carbohydrate 38.8, Fiber 5.5, Sugar 1.5, Protein 5.7

Pumpkin Hash Browns / Vegetarian Pumpkin Burgers image

Provided by Chef floWer

Categories Breakfast

Time 45m

Yield 12-15 patties

Number Of Ingredients 10

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

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.