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Pumpkin, chickpea and zucchini burger
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Vegetarian burger: golden brown patty with veggies in Turkish pide, topped with paprika yogurt. Middle Eastern flavors appeal to all.
Ingredients:
  • 600g butternut pumpkin, deseeded, peeled, coarsely chopped
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 large (about 180g) green zucchini, coarsely grated
  • 1 egg, lightly whisked
  • 40.00 ml plain flour
  • 3.75 gm sweet paprika
  • 1 tsp cumin seeds
  • Salt & freshly ground black pepper
  • 18.20 gm olive oil
  • 1 x 200g container natural yoghurt
  • 1 x 450g loaf Turkish pide
  • 40.00 ml fresh continental parsley leaves
Instructions:
  • Boil pumpkin until tender, then refresh in cold water and drain. Combine with chickpeas and mash together in a bowl. Mix in zucchini, egg, flour, paprika, and cumin. Season with salt and pepper. Stir until well combined.
  • In a non-stick pan over medium-high heat, fry pumpkin mixture in oil to form four 8cm patties. Cook until golden brown and fully cooked, about 4 minutes per side.
  • Mix yoghurt and the remaining paprika in a bowl.
  • Cut the pide into 4 pieces, toast until golden, and arrange on plates. Add a pumpkin patty on top, drizzle with paprika yogurt, and finish with a sprinkle of fresh parsley.

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