Vegetarian Syrian Pumpkin Patties Food

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VEGETARIAN SYRIAN PUMPKIN PATTIES



Vegetarian Syrian Pumpkin Patties image

Make and share this Vegetarian Syrian Pumpkin Patties recipe from Food.com.

Provided by Dancer

Categories     Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup fine bulgur
warm water, for soaking
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin
1 cup all-purpose flour
1/2 cup water
1 medium onion, chopped
3 -4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon grated black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1 pinch cayenne
olive oil or vegetable oil (for frying)

Steps:

  • Soak the bulgur in warm water for 20 minutes.
  • Drain.
  • Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree.
  • If the mixture is too thin, add a little more flour.
  • Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick.
  • Heat 1/8-inch oil in a large skillet over medium heat.
  • Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.
  • Serve warm or at room temperature.
  • HINT; To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes.
  • Drain, cut off the peel, and mash.
  • Gently press in a strainer to remove the excess liquid.
  • VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon.
  • Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne.
  • Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar.
  • If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger.
  • Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan.
  • Cut into diamonds or 1 1/2-inch squares.
  • Drizzle with 1/4 cup vegetable oil.
  • Bake in a 400-degree oven until golden brown.

Nutrition Facts : Calories 177.3, Fat 0.7, SaturatedFat 0.1, Sodium 200.1, Carbohydrate 38.8, Fiber 5.5, Sugar 1.5, Protein 5.7

SYRIAN PUMPKIN PATTIES



Syrian Pumpkin Patties image

Provided by Gil Marks

Yield Makes about 12 patties

Number Of Ingredients 14

1 cup fine bulgur
2 cups warm water
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin
1 cup whole-wheat or unbleached all-purpose flour
1/2 cup cold water
1 onion, chopped
3 to 4 cloves garlic, minced
About 1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Pinch of Aleppo or cayenne pepper
Vegetable oil for frying

Steps:

  • 1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
  • 2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
  • 3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
  • Sephardic Pumpkin Patties (Fritadas de Calabaza):
  • This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
  • Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh):
  • Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.

PUMPKIN PATTIES



Pumpkin Patties image

Posting for the ZWT 5 Austalia/ New Zealand region This recipe is different from the others posted since it has ham added and the flavourings are different Times and servings are approximate

Provided by wicked cook 46

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb cooked pumpkin
1 onion, finely chopped
4 ounces ham, minced
2 tablespoons chopped parsley
1/2 teaspoon grated nutmeg
2 teaspoons lemon rind, grated
salt and pepper
3 eggs
flour
breadcrumbs
butter (for frying)

Steps:

  • In a large mixing bowl, mix all ingredients together with 2 beaten eggs. Form into round patties and coat with flour.
  • Lightly beat the third egg and coat patties with egg then breadcrumbs.
  • Melt butter in a large frying pan and fry patties until lightly browned on both sides.
  • Serve hot.

PUMPKIN PATTIES



Pumpkin Patties image

This comes courtesy of Lowan Whole Foods and is a great way to use up that extra piece of cooked pumpkin or pumpkin puree.

Provided by Missy Wombat

Categories     Lunch/Snacks

Time 40m

Yield 10 patties

Number Of Ingredients 10

2 cups pumpkin, cooked and mashed
1 medium yellow onion, finely chopped
1 clove garlic, crushed
1 stalk celery, finely chopped
150 g tasty cheese
1 teaspoon salt
1 cup rolled oats
1/2 cup soy flour
1/2 cup gluten flour
1/2 cup whole wheat flour

Steps:

  • Combine all the ingredients.
  • Mix well.
  • Heat a frypan lightly greased with olive oil over medium heat.
  • Shape the mixture ino balls.
  • Place in the frypan and gently flatten into patties.
  • Fry for 5-10 minutes on each side until golden brown.
  • Serve with a salad and crusty bread rolls.

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