Ingredients
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2
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150
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1
-
40
-
250
-
-
60
-
-
-
-
-
-
-
-
Directions
Corn, Pumpkin & Ricotta Hash Browns, Toddler DD wont normally eat pumpkin but she ate these no problem with some cream cheese & ham, also nice served with hommus Found on Taste com au, I cheated & used canned corn but the recipe calls for fresh , Toddler DD wont normally eat pumpkin but she ate these no problem with some cream cheese & ham, also nice served with hommus Found on Taste com au, I cheated & used canned corn but the recipe calls for fresh
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Steps
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1
Done
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Use a Sharp Knife to Cut Down the Length of Each Corn Cob, Close to the Core, to Remove the Kernels. |
|
2
Done
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Cook Corn in a Saucepan of Salted Boiling Water For 5 Minutes or Until Tender (see Microwave Tip 1). Drain Well. |
|
3
Done
|
Combine the Ricotta and Egg in a Large Bowl and Whisk Until Smooth. Add the Flour and Stir Until Combined. Add the Pumpkin and Corn. Season With Salt and Pepper and Stir to Combine. |
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4
Done
|
Heat 2 Tbs of the Oil in a Large, Heavy-Based Frying Pan Over Medium Heat. Spoon 1/3 Cup (80ml) of Pumpkin Mixture Into the Pan and Flatten Slightly. Repeat to Make 3 More Hash Browns. Cook For 3-4 Minutes Each Side or Until Brown and Cooked Through. Transfer to a Plate Lined With Paper Towel and Cover Loosely With Foil to Keep Warm. Repeat in 1 More Batch. |
