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