Try these crunchy golden pumpkin and chickpea patties served with homemade rocket pesto.
- Make Rocket pesto Process rocket, garlic, parmesan and almonds in a food processor until finely chopped. With motor running, gradually add combined oil and lemon juice until mixture is almost smooth. Set aside.
- Place pumpkin in a microwave-safe bowl. Add 2 teaspoons water. Cover. Microwave on MEDIUM-HIGH (75%) for 5 to 6 minutes or until pumpkin is tender. Drain. Return to bowl. Mash until smooth. Cool for 5 minutes.
- Roughly mash chickpeas and add to pumpkin with beans, onion, egg and flour. Mix well. Season with salt and pepper.
- Add enough oil to a large frying pan to cover the base. Heat over medium heat. Spoon 1/4 cup mixture into pan. Spread to form a 1cm-thick round. Repeat to make 3 more patties. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Cover to keep warm. Repeat with remaining mixture to make 12 patties. Serve with rocket pesto and salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set