Baked Pumpkin Patties Recipe: This Pumpkin Patties Recipe Is the New Thanksgiving Side Dish on the Block Side Dishes

Baked, not fried, these pretty orange pumpkin patties make a great Thanksgiving side dish or lunch. Make smaller patties for a fun appetizer and serve them with low-fat yogurt or vegan yogurt tzatziki for dipping.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 1 teaspoon salt
• 1 large russet potato
• 2 cups canned pumpkin puree
• 4 scallions, trimmed and thinly sliced
• 2 cloves garlic, peeled and minced
• 1 large egg
• 2 tablespoons chopped fresh mint or 1 tablespoon dried mint
• 1/2 cup chopped fresh dill
• 1 cup crumbled feta cheese
• 1/2 teaspoon ground black pepper
• 1/4 cup plain bread crumbs

Here's how to make it: 

1. Fill a medium saucepan with water and add salt. Place over high heat and bring to a boil. Carefully add potato. Reduce heat to medium and parboil potato 10 minutes. Remove potato and place in a bowl of ice water. When cool enough to handle, peel off the skin with the dull side of a knife. Coarsely grate the potato into a large bowl.
2. Add pumpkin, scallions, garlic, egg, mint, dill, feta, pepper and bread crumbs. Mix with a rubber spatula.
3. Preheat oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray.
4. Form about 2 tablespoons pumpkin mixture into a ball and flatten into a small patty. Place on prepared baking sheet. Repeat with remaining mixture, spacing the patties about 1 inches apart.
5. Spray the tops of the patties with nonstick cooking spray. Bake 10 minutes, then flip and bake another 10 minutes. Serve warm.

Per Serving: Calories 170, Fat 7g, Sodium 430mg, Carbohydrates 21g, Fiber 1g, Sugar 5g, Protein 7g

Excerpted from The Everything Green Mediterranean Cookbook by Peter Minaki. Photographs by James Stefiuk. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

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