Patty Ingredients

 

1 x 400g can chickpeas

1 tsp. curry powder

¾ cup almond meal

1 egg

1/3 cup yoghurt

Coconut oil for frying

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Roast Pumpkin Ingredients

 

2 cups pumpkin, diced

Fresh rosemary

Salt to season

Pepper to season

Olive oil

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Quinoa Ingredients

 

¼ cup quinoa

1 cup water

1 cube vegetable stock

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Serving Ingredients

 

Gluten free buns

Avocado slices

Tomato slices

Lettuce

Tomato sauce

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Roast Pumpkin Directions

 

1. Preheat the oven to 180 °C or 356°F.

2. Place pumpkin onto a flat baking tray and season with olive oil, salt, pepper and rosemary.

3. Place in the oven for 40 minutes or until pumpkin is cooked, roasted and tender.

4. Once cooked, leave aside to mix with the remaining patty ingredients.

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Quinoa Directions

 

1. Combine quinoa, water and vegetable stock in a saucepan on medium heat and bring to the boil.

2. Reduce to a low heat and continuously stir for 15 – 20 minutes.

3. Cool and set aside to mix with remaining patty ingredients.

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Patty Directions

 

1. Preheat a fry pan with a small amount of coconut oil for frying.

2. While the fry pan is heating up, add roast pumpkin, cooked quinoa and remaining patty ingredients into a food processor and process until lumpy, try to not make it too smooth as you will want some crunch in the chickpeas.

3. Grabbing a medium size handful at a time, mold mixture into patties and one by one place them on the fry pan to cook for 3-4 minutes per side.

4. Once cooked serve on buns with any additional serving ingredients you want.

5. Enjoy!

 

Tip – You can freeze these patties for up to 2 months in the freezer!