Pumpkin Corn Cakes With Salsa
From rosemaryblue 17 years agoIngredients
- 2-1/2 tablespoons (or more) vegetable oil shopping list
- 1/2 cup chopped onion shopping list
- 1/2 cup frozen corn kernels, thawed shopping list
- 1/2 cup finely chopped red bell pepper shopping list
- 1 tablespoon minced garlic shopping list
- 1 teaspoon chili powder shopping list
- 1 teaspoon ground cumin shopping list
- 1/3 cup canned solid pack pumpkin shopping list
- 1/4 cup cottage cheese shopping list
- 1 large egg shopping list
- 1 slice (about 1 ounce) firm textured white bread, crust removed, cubed shopping list
- 1 cup grated monterey jack cheese with jalapenos shopping list
- 1/2 cup dry breadcrumbs shopping list
- All purpose flour shopping list
How to make it
- Heat 1-1/2 tablespoons oil in medium skillet over medium heat
- Add onion, saute until tender about 7 minutes
- Add next 5 ingredients, saute until vegetables are heated through, 3 minutes, cool
- Puree pumpkin, cottage, cheese, egg and bread in processor
- Transfer to large bowl
- Mix in vegetables, Jack cheese and bread crumbs
- Season with salt and pepper
- With floured hands, form mixture by 1/2 cupfuls into six 3-inch diameter patties
- Heat 1 tablespoon oil in large skillet over medium-low heat
- Working in batches, add patties to skillet, cook until golden , adding more oil as necessary, about 5 minutes per side
- Serve with salsa
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