Pumpkin and Chickpea Patties
300g butternut pumpkin, steamed and cooled
400g can chickpeas, drained, rinsed
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
Place steamed pumpkin, half the chickpeas and 1 egg into a food processor and process until smooth. Transfer to a large bowl.
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.
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.
Lightly coat each fritter in flour, egg wash and finish with the breadcrumbs. Refrigerate for 1 hour to firm.
Spray patties with olive oil spray and pan fry over medium heat for 3-4 mins each side or until golden and warmed through.