1. Use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels. 2. Cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1). Drain well. 3. Combine the ricotta and egg in a large bowl and whisk until smooth. Add the flour and stir until combined. Add the pumpkin and corn. Season with salt and pepper and stir to combine. 4. Heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat. Spoon 1/3 cup (80ml) of pumpkin mixture into the pan and flatten slightly. Repeat to make 3 more hash browns. Cook for 3-4 minutes each side or until brown and cooked through. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm. Repeat in 1 more batch. ---------------------------------------------------------------------------
Nutrition
Ingredients
