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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn cob	2			222.5	0.0	49.5	1.25
ricotta	150	g		261.0	4.56	16.89	19.47
egg	1		whisked	71.5	0.36	6.28	4.755
self raising flour	40			222.5	0.0	49.5	1.25
butternut pumpkin	250	g	deseeded peeled grated	222.5	0.0	49.5	1.25
salt black pepper			ground	222.5	0.0	49.5	1.25
olive oil	60			7160.4	0.0	0.0	810.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.