Tokens of Thanks – Pumpkin Patty-cakes

At Thanksgiving, we’re thankful for the bountiful Fall harvests, for the opportunities we find to be able to share the love and the food. The pumpkins that endure a lot of smashing and slitting..their coral insides sulking and peeking modestly from the Jack-o’-lanterns..can be employed in so many ways other than the pureed mush squished into pies, the cubed flesh roasted to a tan, the pulpy broths creamed in soups and so forth. In the Tadka kitchens, we simply grate the glowing gourd up into woolly shreds with similarly treated plumpish potatoes, mix in with our standard spices, and slap hand-patted cakes on a sizzling tava with jade-colored dribbles of olive oil. With the help of some green chutney and sour cream, these scrunchy, stubbly munchies will bring the quintessence of the season to your table too, giving your family just one more reason to be thankful for. Eat, love, and share, this Thanksgiving..

Pumpkin Patty-cakes

(Serves 6)

½ a small Pie pumpkin or a section from a big pumpkin

2 Medium potatoes

½ of a small onion

About ¼ Cup chickpea flour/besan 

Salt to taste

Spices – 

  • 1 Teaspoon coriander powder
  • ½ to 1 Teaspoon red chilli powder/cayenne as per taste
  • ½ Teaspoon cumin powder
  • Pinch of turmeric and asafoetida/hing

Oil for shallow frying

Chaat Masala (Indian spice-blend) or fresh ground pepper to sprinkle, optional

Peel and wash the pumpkin and potatoes. Grate or shred the flesh. You will need about 2 cups of each. Grate the onion.

Working in batches, remove the water from the vegetables by placing cupfuls in a thin kitchen towel and wringing it out really well. Place the squeezed-out veggies in a mixing bowl. Preheat a cast iron skillet or large frying pan and add a light coating of oil.

Sprinkle the chickpea flower/besan, salt and spices on the veggies. Mix gently with a fork until everything is coated and the mixture starts getting a little wet. To make the patty-cakes, drop heaping tablespoons onto the hot oil and use the fork to spread it to a 2-3 inch size. Or you could form the patties in your palm by pressing them thin.

Once the bottom is brown, turn the patty gently and allow the other side to cook, adding more oil as required. Serve while they’re hot and crisp, sprinkled with the chaat masala or fresh cracked pepper.

Featured in – Organic Authority – Meatless Monday Recipe Roundup: Thanksgiving

We’re sharing our crispy patty-cakes with –

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17 Responses to Tokens of Thanks – Pumpkin Patty-cakes

  1. Spandana says:

    Delicious snack.. and nice pics!!!

  2. I could see the crunch taking place!!!!!

  3. Sumee says:

    Looks like hashbrowns.. very nice snack.

  4. this looks wonderful lovely flavour

  5. Manju says:

    it is just amazing how versatile pumpkin is! This is so good and looks like it is super easy to make too!

  6. they look like crunchy hashbrowns! amazingly i havent made anything pumpkin yet this season.. shame on me 🙂 hopefully a nice pumpkin pie cake this weekend..

  7. Swathi says:

    Pumpkin patty cakes looks awesome perfect snack. It will be best appetizer. Thanks for sharing with Hearth and soul blog hop .

  8. Alea Milham says:

    What a great idea! I love the idea of making pumpkin patty cakes – I bet they are delicious! Thank you for sharing this recipe with the Hearth and Soul Hop!

  9. Pingback: Recipe Round Up | 30 Thanksgiving Recipes and Thanksgiving Leftovers Recipes

  10. Pingback: Meatless Monday Recipe Roundup: Thanksgiving Round 2 | - Organic Living

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