These bite sized Roasted Pumpkin, Chickpea and Rice Patties are tasty and super simple to make. A vegan, mini sized Pattie you can have anytime of the day. A simple but tasty starter that makes for a great lunchbox idea. They may be small in size but don’t underestimate these little guys.
Ingredients for Roasted Pumpkin, Chickpea and Rice Patties
With a mix of lemon zest, lemon pepper, a pinch (or more if you like) of chili flakes the spices are a perfect mix. You can also add vegetable stock if you like. I did really like the taste of the mix even before they were made into patties. Well most of the ingredients were actually cooked anyways. Roasted pumpkin is always a great base for any kind of patties or herb style balls, but with fresh coriander and the nutty taste of brown rice make this a heathy tasting and eating snack too.
Roasted Pumpkin, Chickpea and Rice Patties Recipe
This mixture will create 20 patties or golf sized balls.
- 400 g pumpkin
- 1 clove of garlic
- 400 g can of chickpeas
- 2 cups cooked brown rice
- pinch of salt
- black pepper or to taste.
- 1 cup chopped coriander
- 1 tsp lemon pepper
- 1 tsp lemon zest
- ¼ cup sesame seeds
- pinch chili flakes
- olive oil
Cut up pumpkin into small sized pieces and add a little olive oil, salt and pepper Place onto a baking tray with the clove of garlic and cook for 30 minutes in the oven till a little golden brown.
Drain the chick peas and coarsely mash either in your food processor or by hand.
Meanwhile, in a large bowl pop in your cooked brown rice, spices, chopped coriander and lemon zest.
Add the pumpkin when cooked and the clove of garlic.
Mix together to form a nice mushy consistency.
Place the sesame seeds into a bowl. Make patties out of the mixture the size of a golf ball and roll or sprinkle with the sesame seeds.
Pop the patties onto a baking tray covered with baking paper and drizzle with tiny bit of olive oil.
Cook for 20*25 minutes or until you think they look lovely and golden.
Serve with sour cream, Greek yoghurt, tzatziki or what ever you like.
While this is a Vegan recipe feel free to add an egg if you like to bind the mix together. The Roasted Pumpkin, Chickpea and Rice Patties can be a slightly drier Pattie after baking. Adding the egg will help bind the mix.
What other ingredients would work with Roasted Pumpkin, Chickpea and Rice Patties?
The rice is a nice addition to these patties, but if you aren’t so keen on it you may like to try our Pumpkin Quinoa Patties recipe here. The quinoa can be a lighter ingredient option. If you aren’t a coriander fan than chopped flat leaf or Italian parsley may also be a nice change.
Mixing up the ingredients will give you so many other options to choose from . Red sweet potato could also be replaced for the pumpkin.
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