Roasted Pumpkin, Chickpea and Rice Patties

Course Appetizer, Lunch, Lunchbox Ideas, Snacks

Cuisine Australian

Keyword chickpea, roasted pumpkin, vegan patties, vegetarian patties

Prep Time 30

Cook Time 25

Servings

Calories 56kcal

Cost $4

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

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.

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.

Nutrition