Pumpkin Corn Cakes With Salsa |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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These pumpkin corn cakes are wonderful served with pork loin. They are unusual, and make a showy presentation surrounding the pork loin. May sprinkle chopped cilantro over all. Serve with green or red salsa and sour cream. Ingredients:
2-1/2 tablespoons (or more) vegetable oil |
1/2 cup chopped onion |
1/2 cup frozen corn kernels, thawed |
1/2 cup finely chopped red bell pepper |
1 tablespoon minced garlic |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/3 cup canned solid pack pumpkin |
1/4 cup cottage cheese |
1 large egg |
1 slice (about 1 ounce) firm textured white bread, crust removed, cubed |
1 cup grated monterey jack cheese with jalapenos |
1/2 cup dry breadcrumbs |
all purpose flour |
Directions:
1. Heat 1-1/2 tablespoons oil in medium skillet over medium heat
2. Add onion, saute until tender about 7 minutes
3. Add next 5 ingredients, saute until vegetables are heated through, 3 minutes, cool
4. Puree pumpkin, cottage, cheese, egg and bread in processor
5. Transfer to large bowl
6. Mix in vegetables, Jack cheese and bread crumbs
7. Season with salt and pepper
8. With floured hands, form mixture by 1/2 cupfuls into six 3-inch diameter patties
9. Heat 1 tablespoon oil in large skillet over medium-low heat
10. Working in batches, add patties to skillet, cook until golden , adding more oil as necessary, about 5 minutes per side
11. Serve with salsa
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