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Pumpkin and Coriander Patties

by Jac's Veghead (follow)
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These pumpkin and coriander patties are earthy, fragrant and healthy. They are lovely on their own dipped in some tzaziki or fantastic in a wrap or burger.

Preparation Time: 30 minutes (roasting pumpkin)
Cooking Time: 10 minutes
Makes: 6-8 patties

500 g roast pumpkin
100 g quina almond meal (or flour)
1 small red onion, finely chopped
1/3 bunch fresh coriander
2 tbsp chia seeds - soaked in 4 tsbp water until gel like (or 2 eggs)
Salt and pepper
Oil for frying

For 2 wraps
Handful of spinach
1 tomato - sliced
1 grated carrot
2 tbsp capsicum pesto
1/4 cucumber
Few sprigs of coriander
2 wraps

Roast the pumpkin and allow to cool. Place in a bowl with the chia seeds, almond meal, coriander and diced red onion. Season well.

Heat a splash of oil in a frying pan over medium heat. When hot, add mounded palm sized blobs of mixture to the pan to make patties, smoothing out the sides and tops of each one.

Fry for 4 minutes or until a golden crust has formed, then flip and cook the other side.

Remove the patties then continue cooking the rest.

Serve with fresh salad and pesto on a bun, wrap or with salad.

#Veggie Pattie
I like this Recipe - 4
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This looks yummy, thanks! I'm going to try this recipe as something different for a summer evening over here in Britain!
Great let me know how you go!
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