Potato Pumpkin and Pepita Patties

[Guest guest]

Potato Pumpkin and Pepita Patties

 

3 cups instant potato flakes, divided

1 1/2 cups skim milk

1 cup canned pumpkin

1 cup egg substitute, divided

3/4 cup pepitas, shelled, roasted and salted

1 teaspoon Cajun or Creole seasoning

1 teaspoon salt

1 teaspoon ground white pepper

 

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 whater you like. Yields 8 servings.