Ingredients
- 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
Instructions
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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.
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Drain the chick peas and coarsely mash either in your food processor or by hand.
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Meanwhile, in a large bowl pop in your cooked brown rice, spices, chopped coriander and lemon zest.
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Add the pumpkin when cooked and the clove of garlic.
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Mix together to form a nice mushy consistency.
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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.
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Pop the patties onto a baking tray covered with baking paper and drizzle with tiny bit of olive oil.
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Cook for 20*25 minutes or until you think they look lovely and golden.
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Serve with sour cream, Greek yoghurt, tzatziki or what ever you like.
Recipe Notes
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.