Tex-Mex Pumpkin Patties

Directions

1. 1
   In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese.
2. 2
   Set this aside.
3. 3
   Heat the oil in a medium-size skillet over medium heat, then add the onion, pepper, and corn.
4. 4
   Saute the vegetables until soft, about 7 minutes, stirring often.
5. 5
   Mix in the garlic, chili powder, and cumin and cook it all for another minute.
6. 6
   Remove the skillet from the heat and spoon the contents into the bread crumb mixture.
7. 7
   In a large bowl, mix together the egg, pumpkin, and ricotta.
8. 8
   Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper.
9. 9
   Flour your hands, then shape the mixture into six 3/4-inch-thick patties, using about 1/3 cup for each one.
10. 10
    Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours.
11. 11
    Melt the butter in a large skillet.
12. 12
    Transfer the patties to the skillet and fry them over medium heat until they turn golden, about 4 minutes on each side.
13. 13
    Remove them from the skillet and serve right away.
14. 14
    Makes 6 patties.
15. 15
    Test kitchen tip: The crumbled bread is essential to the texture, and prepared bread crumbs shouldn't be substituted.
16. 16
    Set out the bread slices for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.
17. 17
    .