Pumpkin, chickpea and zucchini burger

Heres a vegetarian burger with the lot - a golden brown patty full of our favourite vegetables wrapped in a Turkish pide. We bet this Middle Eastern flavoured burger, served with lashings of paprika yoghurt, wont just be the choice of vegetarians.

Recipe «Pumpkin, chickpea and zucchini burger» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 600g butternut pumpkin, deseeded, peeled, coarsely chopped, 1 x 400g can chickpeas, rinsed, drained, 1 large green zucchini, coarsely grated, 1 egg, lightly whisked, 2 tbsp plain flour , 1 1/2 tsp sweet paprika, 1 tsp ground cumin, Salt & freshly ground black pepper , 1 tbsp olive oil, 1 x 200g container natural yoghurt, 1 x 450g loaf Turkish pide, 2 tbsp fresh continental parsley leaves.

Ingredients:

• 600g butternut pumpkin, deseeded, peeled, coarsely chopped 
• 1 x 400g can chickpeas, rinsed, drained 
• 1 large green zucchini, coarsely grated 
• 1 egg, lightly whisked 
• 2 tbsp plain flour 
• 1 1/2 tsp sweet paprika 
• 1 tsp ground cumin 
• Salt & freshly ground black pepper 
• 1 tbsp olive oil 
• 1 x 200g container natural yoghurt 
• 1 x 450g loaf Turkish pide 
• 2 tbsp fresh continental parsley leaves 

Instructions

1. Cook pumpkin in a saucepan of boiling water for 10 minutes or until tender. Refresh under cold water. Drain. Place in a bowl with chickpeas and mash. Add zucchini, egg, flour, 1 teaspoon paprika, and cumin. Season with salt and pepper. Stir until combined.
2. Heat oil in a non-stick frying pan over medium-high heat. Spoon pumpkin mixture into pan to make four 8cm patties. Cook for 4 minutes each side or until brown and cooked through.
3. Combine yoghurt and remaining paprika in a bowl.
4. Split pide and cut into Toast and place on plates. Top with a pumpkin patty and paprika yoghurt. Sprinkle with parsley.