Pumpkin Hash Browns / Vegetarian Pumpkin Burgers

• 500 g butternut pumpkin, peeled, deseeded and coarsely grated
• 1 14 cups cottage cheese
• 3 eggs, lightly beaten
• 1 brown onion, coarsely grated
• 4 spring onions or 4 green shallots, trimmed and finely chopped
• 1 cup whole wheat flour (Known as wholemeal plain flour in Australia)
• salt & pepper, to taste
• olive oil flavored cooking spray
• 30 g baby spinach leaves
• 60 g low-fat ricotta, fresh

1. Combine pumpkin, cottage cheese, eggs, brown onion, spring onions and wholemeal plain flour in a large bowl.
2. Season with salt and pepper.
3. Heat a large non-stick frying pan over medium-high heat.
4. Spray with oil.
5. Shape 1/4 cup quantities of pumpkin mixture into patties.
6. Place around edge of pan, allowing room for them to expand.
7. Cook for 3 minutes or until golden brown.
8. Turn and cook for a further 2 - 3 minutes or until golden.
9. Transfer to a plate.
10. Repeat last step until remaining pumpkin mixture is complete.
11. To finish, arrange spinach on serving plates.
12. Place two patties on each plate.
13. Sprinkle ricotta on top and serve.

cottage cheese, eggs, brown onion, spring onions, whole wheat flour, salt, olive oil, baby spinach leaves, lowfat ricotta

Taken from www.food.com/recipe/pumpkin-hash-browns-vegetarian-pumpkin-burgers-204661 (may not work)