Potato Pumpkin and Pepita Patties

Calories

184 Per Serving

Protein

10g Per Serving

Fiber

4g Per Serving

Calories		184
Total Fat		5.7 g
	Saturated Fat	1.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.2 g
	Monounsaturated Fat	1.8 g
Cholesterol		1 mg
Sodium		321 mg
Total Carbohydrate		25 g
	Dietary Fiber	4 g
	Sugars	5 g
Protein		10 g

Dietary Exchanges
1 1/2 starch, 1 lean meat, 1/2 fat

Ingredients

Servings 8 Serving Size 1 patty

3 cups instant potato flakes, divided
1 1/2 cups skim milk
1 cup canned pumpkin
1 cup egg substitute (divided)
3/4 cups shelled, unsalted, roasted pumpkin seeds
1 teaspoon salt-free Cajun or Creole seasoning
1/2 teaspoon salt
1 teaspoon ground white pepper

Directions

Tip: Click on step to mark as complete.

In a medium bowl, using a whisk or wooden spoon, combine 2 cups of the potato flakes with the milk, pumpkin, 1/3 cup of the egg substitute, the pepitas and the seasonings. Mix until well blended; set aside.
Place the remaining 2/3 cup egg substitute in a small bowl. Place the remaining 1 cup of potato flakes into a pie plate.
Heat a 10-inch skillet over medium-high heat. Lightly spray with cooking spray.
Using a 1/4 cup measuring cup, scoop the reserved potato-pumpkin batter into your clean hands and form into 2 1/2-inch wide patties. Dip each patty into the egg substitute, then into the potato flakes, coating both sides. Repeat until you have enough to fill the skillet.
Fry the patties in the hot skillet, cooking until golden brown on each side. Coat the skillet with more cooking spray if the patties begin to stick. Transfer cooked patties to a platter. Continue to form and fry patties until all the batter is used. Serve patties warm or at room temperature.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Potato Pumpkin and Pepita Patties

Calories

184 Per Serving

Protein

10g Per Serving

Fiber

4g Per Serving

Calories		184
Total Fat		5.7 g
	Saturated Fat	1.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.2 g
	Monounsaturated Fat	1.8 g
Cholesterol		1 mg
Sodium		321 mg
Total Carbohydrate		25 g
	Dietary Fiber	4 g
	Sugars	5 g
Protein		10 g

Dietary Exchanges
1 1/2 starch, 1 lean meat, 1/2 fat

Ingredients

Servings 8 Serving Size 1 patty

3 cups instant potato flakes, divided
1 1/2 cups skim milk
1 cup canned pumpkin
1 cup egg substitute (divided)
3/4 cups shelled, unsalted, roasted pumpkin seeds
1 teaspoon salt-free Cajun or Creole seasoning
1/2 teaspoon salt
1 teaspoon ground white pepper

Directions

Tip: Click on step to mark as complete.

In a medium bowl, using a whisk or wooden spoon, combine 2 cups of the potato flakes with the milk, pumpkin, 1/3 cup of the egg substitute, the pepitas and the seasonings. Mix until well blended; set aside.
Place the remaining 2/3 cup egg substitute in a small bowl. Place the remaining 1 cup of potato flakes into a pie plate.
Heat a 10-inch skillet over medium-high heat. Lightly spray with cooking spray.
Using a 1/4 cup measuring cup, scoop the reserved potato-pumpkin batter into your clean hands and form into 2 1/2-inch wide patties. Dip each patty into the egg substitute, then into the potato flakes, coating both sides. Repeat until you have enough to fill the skillet.
Fry the patties in the hot skillet, cooking until golden brown on each side. Coat the skillet with more cooking spray if the patties begin to stick. Transfer cooked patties to a platter. Continue to form and fry patties until all the batter is used. Serve patties warm or at room temperature.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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