Pumpkin & Pea Patties

VEG | P | LF | GF | SF

How It's done:


400g can organic chickpeas, rinsed and drained
1/2 cup black beans, rinsed and drained
1 zucchini (160g to 180g), coarsely grated
600g pumpkin, peeled and chopped
1 free-range egg, lightly whisked
1 tablespoon coconut or olive oil
2 tablespoons GF plain flour
1 teaspoon sweet or smoked paprika
1 teaspoon ground cumin
2 tablespoons chopped flat-leaf parsley (optional)
Sea or rock salt and pepper to taste
8 lettuce leaves
200g container natural greek yoghurt
1 teaspoon black sesame seeds to serve


In a large saucepan, boil the pumpkin for approximately 10 minutes or until tender. Rinse under cold water, drain and then place in a large mixing bowl along with the beans and chickpeas and mash (you can use a food processor to make this stage easier, just don't turn it into slop) add grated zucchini, egg, cumin, 1 tablespoon of parsley, paprika, flour, salt and pepper and stir until combined. Heat oil in a large frying pan and gently spoon the mixture into the pan to create eight 4cm patties. Cook for approximately 3 minutes on each side or until golden brown and cooked through. Rinse and gently pat each lettuce leaf dry with a paper towel. Place a patty inside each leaf and add a dollop of Greek yoghurt and remaining parsley. Sprinkle with black sesame seeds to serve.

Cooking Time

25-30 mins