Breakfast, Lunch or Dinner, this recipe is super easy to make and is nice anytime of the day.  Pumpkin is a favorite vegetable of mine and so versatile in it’s uses.

Pumpkin Patties (Vegan)

Lifeforce Foodie

This is a favourite of mine I have used for many years. I have modifed it so it suits my vegan lifestyle, and of course tastes just as great!

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Prep Time 45 minutes mins

Course Breakfast, Lunch, Main Course

Servings 4

Equipment

• Saucepan
• Frypan
• Coffee Grinder

Ingredients

  

1x2x3x

• 2 Cups Cooked Pumpkin (approx 500gms)
• 1 Cup Bean Shoots (optional) Mung bean as a suggestions
• 2 tsp Mild curry
• 1/2 Cup Chickpea flour
• 1 tsp 15 Immunity Mushroom Mix Key health ingredient, optional but recommend.
• 2 Tbsp Chia Seed (egg replacement) Coffee grinder works great for this.
• 1 Zucchini (courgette)
• Pinch Himalayan Salt
• Bunch Organic Coriander
• Organic Olive Oil cold pressed

Instructions

 

• Cook, and mash the pumpkin, while that is cooling down, follow the next steps.
• For the Vegan egg, Grind the Chia (or flaxseed) into a flour using a coffee grinder. mix with 6 Tablespoons of warm water and stir continiously for 30 seconds to prevent it from going lumpy, Let it rest for 15 seconds then stir again, repeat this until you get a nice thick consistency, (approx 4-5 minutes).
• Grate zucchini, chop up coriander
• In a bowl add pumpkin, zucchini, curry, bean shoots if using, chickpea flour, coriander, salt, mushroom immunity mix and fold all in and mix well.
• Lastly, add the Chia and bind together well in the pumpkin mix.
• Roll into desired shape.
• Heat frypan to a medium heat and cook patties on each side until golden brown.
• Drain on a paper towel for a few mintues, while others are cooking. Now you have the Pumpkin Patties ready for your dish.

Notes

These pumpkin patties are lovely with a tamarind sauce or a chili chutney.

Enjoy!

Keyword immunity mushroom, Pumpkin, Pumpkin Patties, Vegan

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