Spiced pumpkin and black bean patties
- 350g butternut pumpkin, cut into 1.5cm pieces
- 300g canned no added salt black beans, drained, rinsed
- 1 brown onion, roughly chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 medium zucchini, grated, squeezed of excess moisture
- 1 medium carrot, grated
- 2 garlic cloves, crushed
- 1 cup wholemeal plain flour
- 2 tablespoons olive oil
- 4 Lime wedges, to serve
Place pumpkin and onion on a lined baking tray, drizzle with 1 tablespoon
olive oil, ground coriander and ground cumin. Roast for 20 minutes.
Process pumpkin, black beans, onion, zucchini, carrot, garlic, and flour in
the food processor until chopped and just combined. Transfer to a bowl.
Shape mixture into patties. Spray a large non-stick frying pan with
remaining olive oil and set over medium-high heat. Cook patties in batches,
for 2-3 minutes each side or until browned and cooked through. Serve with
lime wedges.
More Australians die of Heart Disease than any other cause.
More Australians die of Heart Disease than any other cause.
More Australians die of Heart Disease than any other cause.
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