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Idaho® Potato Pumpkin & Pepita Patties

Idaho® Potato Pumpkin & Pepita Patties
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 3 cups instant Idaho® potato flakes, divided
  • 1-1/2 cups skim milk
  • 1 cup canned pumpkin
  • 1 cup egg substitute, divided
  • 3/4 cup pepitas (pumpkin seeds), shelled, roasted and salted
  • 1 teaspoon Cajun or Creole seasoning
  • 1 teaspoon salt
  • 1 teaspoon Ground white pepper


1 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.
2 Place the remaining 2/3 cup egg substitute in a small bowl. Place the remaining 1 cup of potato flakes into a pie plate.
3 Heat a 10-inch skillet over medium-high heat. Spray with cooking spray.
4 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.
5 Dip each patty into the egg substitute, then into the potato flakes, coating both sides.
6 Repeat until you have enough to fill the skillet.
7 Fry the patties in the hot skillet, cooking until golden brown on each side.
8 Coat the skillet with more cooking spray if the patties begin to stick. Transfer cooked patties to a platter.
9 Continue to form and fry patties until all the batter is used. Serve patties warm or at room temperature, topped with a little whole berry cranberry sauce, if desired.

Source: Idaho Potato Commission

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