Roast Pumpkin And Cashew Burgers
INGREDIENTS
500 grams pumpkin, peeled and cut into large pieces (use buttercup preferably)
3 tblsp oil
salt and pepper
300 gram can Craig’s Chickpeas in Brine, well drained
1/2 cup toasted cashew nuts
1 egg
1/4 cup chopped parsley
1/2 red onion, finely diced
1/2 cup dry breadcrumbs
flour
3 tblsp oil
salt and pepper
300 gram can Craig’s Chickpeas in Brine, well drained
1/2 cup toasted cashew nuts
1 egg
1/4 cup chopped parsley
1/2 red onion, finely diced
1/2 cup dry breadcrumbs
flour
Looking for a non-meat meal
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METHOD
1. Toss the pumpkin in 1 tablespoon of the oil. Season well with salt and pepper. Roast at 180°C for 30-35 minutes until cooked. Cool.
2. In a food processor put the pumpkin, chickpeas, cashew nuts, egg, parsley, red onion and breadcrumbs. Pulse until well mixed. If too wet add more breadcrumbs.
3. Shape into 6 patties with floured hands. Pan-fry in the remaining oil for 2-3 minutes on each side until hot and golden.
4. If wished serve as a burger on a toasted burger buns topped with sliced tomatoes, rocket, salad greens and mayonnaise otherwise add your favourite vegetables on the side.
5. Re-printed courtesy of Heinz Wattie?s.
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