Corn, Pumpkin & Ricotta Hash Browns

1. 1

   Use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels.

2. 2

   Cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1).

3. 3

   Drain well.

4. 4

   Combine the ricotta and egg in a large bowl and whisk until smooth.

5. 5

   Add the flour and stir until combined.

6. 6

   Add the pumpkin and corn.

7. 7

   Season with salt and pepper and stir to combine.

8. 8

   Heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat.

9. 9

   Spoon 1/3 cup (80ml) of pumpkin mixture into the pan and flatten slightly.

10. 10

    Repeat to make 3 more hash browns.

11. 11

    Cook for 3-4 minutes each side or until brown and cooked through.

12. 12

    Transfer to a plate lined with paper towel and cover loosely with foil to keep warm.

13. 13

    Repeat in 1 more batch.

No additional tips available.