- 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