Ingredients
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500 g butternut pumpkin, peeled, deseeded and coarsely grated
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3 eggs, lightly beaten
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1 brown onion, coarsely grated
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4 spring onions or 4 green shallots, trimmed and finely chopped
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1 cup whole wheat flour (Known as wholemeal plain flour in Australia)
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salt & pepper, to taste
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olive oil flavored cooking spray
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30 g baby spinach leaves
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1 1/4 cups cottage cheese
Instructions
- 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.