Pumpkinpatties Recipes

Steps:

• Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Combine all the ingredients.
• Mix well.
• Heat a frypan lightly greased with olive oil over medium heat.
• Shape the mixture ino balls.
• Place in the frypan and gently flatten into patties.
• Fry for 5-10 minutes on each side until golden brown.
• Serve with a salad and crusty bread rolls.

Steps:

• In a large mixing bowl, mix all ingredients together with 2 beaten eggs. Form into round patties and coat with flour.
• Lightly beat the third egg and coat patties with egg then breadcrumbs.
• Melt butter in a large frying pan and fry patties until lightly browned on both sides.
• Serve hot.

Steps:

• In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
• Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.

Steps:

• 1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
• 2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
• 3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
• Sephardic Pumpkin Patties (Fritadas de Calabaza):
• This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
• Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh):
• Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.