Tex-Mex Pumpkin Patties

Serves 4

2 slices firm sandwich bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated sharp Cheddar or Montery jack
1 1/2 tablespoons canola oil
3/4 cup finely chopped onion
1/2 cup finely chopped green or red bell pepper
1/2 cup froen corn kernels
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 egg, lightly beaten
1/3 cup solidly packed pumpkin mash or canned pumpkin
1/3 cup ricotta
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

1. In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set aside.

2. Heat the oil in a muedium-size skillet over medium heat; add onion, pepper and corn. Saute the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic, chili powder, and cumin and cook it all for another minute. Remove the skillet from the heat and spoon the contents into the bread crumb mixture.

3. In a large bowl, mix together the egg, pumpkin and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 3/4-inch-thick patties, using about 1/3 cup for each one. Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours.

4. Melt the butter in a large skillet. Transfer the patties to the skillet and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove from skillet and serve immediately.

Served with scrambled eggs.

Results: These taste pretty good to me, but the boys wouldn't try them. Way too many dishes were dirtied to make this a recipe worth repeating, especially if no one is going to eat them.