Home
Menu
×

Pumpkin and Chickpea Patties

1:20 Easy 12345

Makes 6

300g butternut pumpkin, steamed and cooled
400g can chickpeas, drained, rinsed
2 eggs
100g cottage cheese
2 tsp Moroccan spices
2 1/2 cups dried breadcrumbs
1/3 cup plain flour
1/3 cup Bertolli Originale Extra Virgin Olive Oil spray

METHOD

STEP 1

Place steamed pumpkin, half the chickpeas and 1 egg into a food processor and process until smooth. Transfer to a large bowl.

STEP 2

Add remaining chickpeas, cottage cheese, spices and 1 ½ cups breadcrumbs . Season with salt and pepper. Stir well to combine, form into 6 patties and transfer to a plate.

STEP 3

Place flour into a shallow bowl. Whisk remaining egg in a separate shallow bowl with 1 tbsp cold water. Place remaining breadcrumbs in a separate bowl.

STEP 4

Lightly coat each fritter in flour, egg wash and finish with the breadcrumbs. Refrigerate for 1 hour to firm.

STEP 5

Spray patties with olive oil spray and pan fry over medium heat for 3-4 mins each side or until golden and warmed through.
LogoWe use our own and third-party cookies to improve the browsing experience, and offer content and advertising of interest. By continuing browsing we understand that our Cookies Policy is accepted.