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–+ servings

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
Course Breakfast, Lunch, Main Course
Servings 4

Equipment

  • Saucepan
  • Frypan
  • Coffee Grinder

Ingredients
  

  • 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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