Vegetarian Syrian Pumpkin Patties Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties.
• Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13-inch baking dish.
• Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties.
• Bake in a preheated oven until the soup is bubbly, about 20 minutes.

Steps:

• Bring stock to the boil in a saucepan and leave to simmer gently.
• In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened.
• Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock.
• Season.
• Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock.
• Continue this way until the rice is tender and all the stock is used, about 20 minutes.
• Remove the pan from the heat and stir in the remaining butter and Parmesan.
• Cool the mixture, then shape into 4 - 6 round shape patties.
• They will become quite firm.
• Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden.
• Serve with fresh tomato sauce and whatever vegetables takes your fancy.
• Chop the tomatoes into small chunks.
• Place in a large bowl, add garlic, basil and oil.
• Just before using, put into a saucepan and cook for about 5 minutes.