Corn, Pumpkin & Ricotta Hash Browns

• 2 corn cobs, husk and silk removed
• 150 g fresh ricotta
• 1 egg, lightly whisked
• 40 g self-raising flour
• 250 g piece butternut pumpkin, deseeded, peeled, coarsely grated
• salt & freshly ground black pepper
• 60 ml olive oil

1. Use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels.
2. Cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1).
3. Drain well.
4. Combine the ricotta and egg in a large bowl and whisk until smooth.
5. Add the flour and stir until combined.
6. Add the pumpkin and corn.
7. Season with salt and pepper and stir to combine.
8. Heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat.
9. Spoon 1/3 cup (80ml) of pumpkin mixture into the pan and flatten slightly.
10. Repeat to make 3 more hash browns.
11. Cook for 3-4 minutes each side or until brown and cooked through.
12. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm.
13. Repeat in 1 more batch.

corn cobs, fresh ricotta, egg, flour, butternut pumpkin, salt, olive oil

Taken from www.food.com/recipe/corn-pumpkin-ricotta-hash-browns-319118 (may not work)