These ones are a real spring favorite, they are great to make a salad go a bit further or to fill the lunch box. This is a bit of a base recipe and there are many ways to vary them. Throw in a bit of garlic and chili for a spicier hit or a bit of freshly grated ginger and chopped, fresh coriander for a more Asian twist.
Serves 4
Serves 4
Patties:
300g peeled and chopped pumpkin
4 slices plain, gluten free bread
2x 300g cans of chickpeas
1 tsp sea salt
Spray oil (olive or avocado)
Minted Yoghurt:
½ c plain, unsweetened greek yoghurt
1 tsp freshly grated ginger
2 tsp fresh, chopped mint
Pre heat the oven to 400oF. Boil or microwave the pumpkin until tender. Drain well and mash, transfer to a large mixing bowl.
Tear the bread roughly and process to crumbs in a food processor. Rinse the chickpeas thoroughly and process until a paste, using the food processor or a stick mixer.
Add the bread and chickpeas to the pumpkin, season with a little bit of salt and mix well. Shape into 8 even-sized patties and place on a baking tray lined with baking paper. Spray the patties with a bit of oil and bake for 15 minutes. Turn over, spray again and bake for another 10 minutes.
To make the Minted Yoghurt; mix together all ingredients in a bowl.
Serve with a big green salad.
Tip: These patties also makes for excellent burger patties, serve between to slices of gluten free bread, with minted yogurt, lettuce, grated carrot and cucumber.
I tried making these last week and because I didn't have any gluten free bread (or any bread for that matter) I used an egg to keep the mixtute together and it cooked well, was very nice and great the next day for lunch too.
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