There’s something comforting about cooking up a batch of something tasty to see you through for a couple of days. These pumpkin and bean patties are a favourite of mine, and they can be enjoyed a few different ways, too.
I love how quick and easy they are to make, even your little ones will love them.
Tip: Don’t have butter beans on hand? Try using different tinned beans. These are great with chickpeas. You could also use curry powder instead of Moroccan seasoning if you like.
- 300g pumpkin, cubed
- 400g tin of butter beans, liquid reserved (aquafaba)
- 3 Tbs aquafaba
- ¼ tsp Moroccan seasoning
- 1 cup panko (Japanese breadcrumbs)
- 2 Tbs fresh parsley, finely chopped
- Salt and pepper
- Extra virgin olive oil
- Steam or boil the pumpkin until soft.
- Add the pumpkin to a large bowl and add the beans, aquafaba, Moroccan seasoning, panko, parsley and season with salt and pepper.
- Mix to combine then use a potato masher to soften the beans and pumpkin. Leave it a little chunky if you prefer.
- Form the mixture into round palm-sized patties.
- Heat a pan on medium heat and add a little extra virgin olive oil. Pan fry the patties in batches until golden.
Pour 700ml water into the bowl, with no blade.
Place the pumpkin in the internal steamer basket. Set the steam program P1 for 15 minutes (stopper in).
Remove the steamer basket and water. Insert the ultrablade and add the pumpkin to the bowl. Add the beans, aquafaba, Moroccan seasoning, panko, parsley and season with salt and pepper.
Mix on speed 8 for 15 seconds. Scape down the sides of the bowl with a spatula and mix for a further 15 seconds.
Form mixture into round palm-sized patties and pan fry on medium heat.
What goes into your favourite homemade veg patty?
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