This post is my crack at Isa's Vegan Chopped Challenge. The participating ingredients are: butternut pumpkin, fresh rosemary, popcorn, and apricot preserves(jam). It has to be a brunch dish, so what is better than ahashbrown? A crumbed hashbrown, with pumpkin! The texture on the outside was lovely and crunchy, and hey, these are gluten free as well!
2 cups fresh popped popcorn, pulsed in food processor to a coarse crumb
1 cup cooked pumpkin
1 cup cooked potato
2 tablespoons fresh rosemary
1 tsp. ground coriander
1 tsp. ground cinnamon
Pinch ground chilli
Oil for frying
1 beetroot, peeled, chopped
1 onion, peeled chopped
1 cup apricot jam
½ cup balsamic vinegar
To make the relish, gently fry onion and beetroot in olive oil until onion is transparent.
Add jam and balsamic vinegar, and cook until beetroot is cooked, and mushy. Set aside to cool.
To make the hash brown, make a thick mash from potato and coarsely chop pumpkin into mixture.
Add spices, mixing well.
Shape into rounds, and roll in popcorn crumbs.
Heat oil in frying pan, and fry hash browns until golden and crisp on each side.
Serve with relish, on wilted greens. Goes great with sautéed mushrooms and tomatoes!