adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Soy & vegetable patties with roast pumpkin salsa
Soy & vegetable patties with roast pumpkin salsa
0 Likes
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Energizing vegetarian patties for body and mind.
Ingredients:
  • 420g Jap pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 9.20 gm olive oil
  • 1 tsp finely grated fresh ginger
  • 1 tsp cumin seeds
  • Salt & freshly ground black pepper
  • 80ml (1/3 cup) water
  • 1 brown onion, finely chopped
  • 2 300g cans soya beans, rinsed, drained well
  • 1 garlic clove, crushed
  • 105g (1 1/2 cups) breadcrumbs made from day-old bread
  • 1 carrot, finely grated
  • 125.00 ml loosely packed chopped fresh coriander
  • 20.00 gm almond meal
  • 2 tsp ground coriander
  • 1 egg, lightly whisked
  • 300g green beans, topped
  • 2 bunches English spinach, stems trimmed, washed
  • 18.20 gm olive oil, extra
  • 42.00 gm fresh lemon juice, to serve
  • Crusty wholemeal bread, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 200°C. For the pumpkin salsa, lay a baking tray with non-stick baking paper. Combine pumpkin, oil, ginger, and cumin seeds in a bowl. Season with salt and pepper, mix well. Spread the mixture on the tray and bake for 15 minutes until the pumpkin is lightly golden and tender.
  • In a small saucepan, gently simmer the water and onion over medium-low heat. Cover and stir occasionally for about 6 minutes until the onion is tender. Drain before using.
  • Combine onion, soya beans, and garlic in a food processor and blend until beans are mashed. Transfer to a large bowl. Add breadcrumbs, carrot, coriander, almond meal, ground coriander, egg, salt, and pepper. Mix well using your hand. Form 6 patties, each 8cm in diameter, and place on a tray.
  • Boil beans for 3 minutes until vibrant and crisp. Remove with tongs. Quickly wilt spinach in the same pot for 30 seconds. Drain and set aside.
  • In a spacious non-stick frying pan, warm up the additional oil over medium-low heat. Cook the patties for 2-4 minutes on each side until nicely browned.
  • Arrange the spinach on serving plates, top with the pumpkin salsa and patties. Drizzle with lemon juice and serve with crusty bread and lemon wedges.

Similar Recipes