Pumpkin and chickpea patties with rocket pesto

Recipes / Vegetarian

Try these crunchy golden pumpkin and chickpea patties served with homemade rocket pesto.

Recipe «Pumpkin and chickpea patties with rocket pesto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 500g butternut pumpkin, peeled, chopped, 400g can chickpeas, drained, rinsed, 100g frozen green beans, thawed, thinly sliced, 2 green onions, thinly sliced, 1 egg, lightly beaten , 1/3 cup plain flour, Vegetable oil, for shallow-frying, Garden salad, to serve , 1 cup firmly packed baby rocket, 1 garlic clove, chopped, 1 tbsp grated parmesan or vegetarian hard cheese, 2 tbsp slivered almonds, toasted, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice.

Ingredients:

  • 500g butternut pumpkin, peeled, chopped 
  • 400g can chickpeas, drained, rinsed 
  • 100g frozen green beans, thawed, thinly sliced 
  • 2 green onions, thinly sliced 
  • 1 egg, lightly beaten 
  • 1/3 cup plain flour 
  • Vegetable oil, for shallow-frying 
  • Garden salad, to serve 
  • 1 cup firmly packed baby rocket 
  • 1 garlic clove, chopped 
  • 1 tbsp grated parmesan or vegetarian hard cheese 
  • 2 tbsp slivered almonds, toasted 
  • 2 tbsp extra virgin olive oil 
  • 1 tbsp lemon juice 

Instructions

  1. 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.
  2. 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.
  3. Roughly mash chickpeas and add to pumpkin with beans, onion, egg and flour. Mix well. Season with salt and pepper.
  4. 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.