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cooking good in greene

 Idaho Potato Pumpkin & Pepita Patties

Here is a great recipe from the Idaho Potato Commission that makes use of the pumpkin pulp and seeds from your fall bounty.  Canned pumpkin will also work well.

recipe photo

Yield: 8 servings


3 cups instant Idaho Potato flakes, divided

1-1/2 cups skim milk

1 cup canned pumpkin

1 cup egg substitute, divided

3/4 cup pepitas (pumpkin seeds), shelled, roasted and salted

1 teaspoon Cajun or Creole seasoning

1 teaspoon salt

1 teaspoon ground white pepper

cooking spray

Approximate nutritional analysis per serving:

172 calories

9g protein

29g carbohydrate

2g fat
1mg cholesterol

469mg sodium

(does not include optional ingredients)

  • In a medium bowl, using a whisk or wooden spoon, 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 of potato flakes into a pie plate.
  • Heat a 10-inch skillet over medium-high heat. Spray with cooking spray.
  • Using a 1/4 cup measuring cup, scoop the reserved potato-pumpkin batter into your clean hands and form into 2 1/2-inch 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.
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