Pumpkin and Chickpea Patties with Tzatziki
- 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
Half fill a saucepan with water and bring to the boil.
Remove skin and roughly chop pumpkin. Boil for 10 minutes then strain and transfer to a large bowl.
Add the chickpeas and mash well with a fork.
Grate the zucchini. Remove the excess water by placing the grated zucchini in a tea towl and wringing out well.
Whisk the eggs for 1 minute.
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.
Spray some olive oil in a frypan and place over a medium heat.
Divide the mixture into 4 and spoon onto the pan, cooking each patty for 4 minutes each side or until golden and cooked through.
Serve the patties with a handful of green beans and a dollop of tzatziki, and enjoy!
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