Tex-Mex Pumpkin Patties:
RECIPE INGREDIENTS:
2 slices firm sandwich bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for
coating
3/4 cup grated sharp Cheddar or Monterey Jack
1 1/2 tablespoons canola oil
3/4 cup finely chopped onion
1/2 cup finely chopped green or red bell pepper
1/2 cup frozen corn kernels
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 egg, lightly beaten
1/3 cup solidly packed pumpkin mash or canned pumpkin
1/3 cup ricotta
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
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.
Sauté the vegetables until soft, about 7 minutes,
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.
2. In a large bowl, mix together the egg, pumpkin, and
ricotta. Add the bread crumb mixture, stirring
thoroughly, then season with the salt and pepper.
Flour your hands, then shape the mixture into six
3/4-inch-thick patties, using about 1/3 cup for each
one. Dredge the patties in bread crumbs and
refrigerate them for about 1 1/2 hours.
3. Melt the butter in a large skillet. Transfer the
patties to the skillet and fry them over medium heat
until they turn golden, about 4 minutes on each side.
Remove them from the skillet and serve right away.
Makes 6 patties.
4. Test kitchen tip: The crumbled bread is essential
to the texture, and prepared bread crumbs shouldn*t be
substituted. Set out the bread slices for about 30
minutes to air-dry, then crumble them by hand, with a
serrated knife, or in a food processor
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