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Pumpkin and Chickpea Patties with Tzatziki
INGREDIENTS
- 6 whole Eggs
- 2⅔ cup Canned Chickpeas
- 2½ cup Diced Pumpkin
- 1 large Zucchini
- 1 tsp Sweet Paprika
- 1 tsp Cumin
- 2 tbsp Tzatziki
- 40 g Feta
METHOD
Step 1
Half fill a saucepan with water and bring to the boil.
Step 2
Remove skin and roughly chop pumpkin. Boil for 10 minutes then strain and transfer to a large bowl.
Step 3
Add the chickpeas and mash well with a fork.
Step 4
Grate the zucchini. Remove the excess water by placing the grated zucchini in a tea towl and wringing out well.
Step 5
Whisk the eggs for 1 minute.
Step 6
Add the zucchini, eggs, paprika and cumin to the pumpkin and chickpea mash and stir until well combined. Season with salt and pepper and mix again.
Step 7
Spray some olive oil in a frypan and place over a medium heat.
Step 8
Divide the mixture into 4 and spoon onto the pan, cooking each patty for 4 minutes each side or until golden and cooked through.
Step 9
Serve the patties with a handful of green beans and a dollop of tzatziki, and enjoy!
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