Vegetarian Syrian Pumpkin Patties Recipes

SYRIAN PUMPKIN PATTIES

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.

LIZ'S VEGETARIAN OATMEAL PATTIES

Steps:

• mix ingredients together. Fry patties and serve with a sauce made from 1 can mushroom soup, milk, and sour cream.

ZUCCHINI PATTIES

Steps:

• Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands.
• Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs.
• Shape into patties and cover with fine bread crumbs.
• Place on well greased cookie sheet and brush with melted butter.
• Bake for 30-40 minutes or until golden brown.
• You can fry these patties in a skillet with butter, if desired.

PUMPKIN PATTIES

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.

VEGETARIAN SAVORY PUMPKIN PASTIES

Steps:

• In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
• In a mixing bowl, mix with the pumpkin and the browned onion together.
• Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
• Whisk in the remaining ingredients.
• Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
• Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
• Put about a rounded tablespoon-ful of pasty mixture into each circle.
• Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
• Brush the outsides of each sealed pasty with egg white.
• Bake for 30-35 minutes or until golden brown.
• Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.