Ingredients 200 g kent pumpkin, peeled, deseeded, cut into cubes
1/2 400 g can of chickpeas, drained and rinsed
1/4 cup fresh breadcrumbs
1 tsp oil
2 bread rolls
sweet chilli sauce
salt and pepper, to taste
Add the cubed pumpkin to boiling water and cook until almost soft. Drain and Mash
Add the chickpeas to a medium bowl and mash them coarsely.
Add the pumpkin, egg and breadcrumbs to the bowl and stir until combined.
Shape the mixture into 2 burger patties. Place the patties on a plate and cover it in clingwrap and refrigerate for 30 minutes.
Heat the oil in a small non stick frypan over medium heat. Cook the patties for 3-5 minutes either side until heated through.