[Scotty H]Chickpea and Pumpkin Patties with minted yoghurt

Scotty H has posted a new item, 'Chickpea and Pumpkin Patties with minted yoghurt'

These ones are a real spring favorite, they are great to make a salad go a bit further or to fill the lunch box. This is a bit of a base recipe and there are many ways to vary them. Throw in a bit of garlic and chili for a spicier hit or a bit of freshly grated ginger and chopped, fresh coriander for a more Asian twist.

Serves 4

Patties:

300g peeled and chopped pumpkin

4 slices plain, gluten free bread

2x 300g cans of chickpeas

1 tsp sea salt

Spray oil (olive or avocado)

Minted Yoghurt:

½ c plain, unsweetened greek yoghurt

1 tsp freshly grated ginger

2 tsp fresh, chopped mint

Pre heat the oven to 400^oF. Boil or microwave the pumpkin until tender. Drain well and mash, transfer to a large mixing bowl.

Tear the bread roughly and process to crumbs in a food processor. Rinse the chickpeas thoroughly and process until a paste, using the food processor or a stick mixer.

Add the bread and chickpeas to the pumpkin, season with a little bit of salt and mix well. Shape into 8 even-sized patties and place on a baking tray lined with baking paper. Spray the patties with a bit of oil and bake for 15 minutes. Turn over, spray again and bake for another 10 minutes.

To make the Minted Yoghurt; mix together all ingredients in a bowl.

Serve with a big green salad.

Tip: These patties also makes for excellent burger patties, serve between to slices of gluten free bread, with minted yogurt, lettuce, grated carrot and cucumber.

You may view the latest post at
http://pure-eating.blogspot.com/2010/10/chickpea-and-pumpkin-patties-with.html