Corn, Pumpkin & Ricotta Hash Browns

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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). drain well.
• 3 combine the ricotta and egg in a large bowl and whisk until smooth. add the flour and stir until combined. add the pumpkin and corn. season with salt and pepper and stir to combine.
• 4 heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat. spoon 1/3 cup (80ml) of pumpkin mixture into the pan and flatten slightly. repeat to make 3 more hash browns. cook for 3-4 minutes each side or until brown and cooked through. transfer to a plate lined with paper towel and cover loosely with foil to keep warm. repeat in 1 more batch.