Pumpkin & Sesame Patties

[Guest guest]

No complaints at the dinner table tonight.

 

 

 

Pumpkin & Sesame Patties

 

 

500 g (17 1/2 oz) pumpkin -OR- squash (butternut, kabocha etc.)

1 brown (yellow) onion

olive oil

4 teaspoons Middle Eastern spice blend (see Note)

1/2 cup walnuts, finely chopped

1 cup dry GF bread crumbs -OR- rice crumbs

salt and pepper, to taste

1/3 cup dry GF bread crumbs -OR- rice crumbs

8 teaspoons sesame seeds

 

Corn & Beetroot Salsa, to serve

1/2 cup plain soy yogurt

small mint leaves, for garnish (optional)

 

 

1. Cook pumpkin in a steamer basket over a saucepan of simmering water

until soft. Drain and cool.

 

2. Heat a little oil in a fry pan. Saute the onion for 3 to 4 minutes

until soft.

 

3. Add the spice to the onion; stir for 1 minute or until fragrant.

 

4. Mash pumpkin in a bowl.

 

5. Add onions and walnuts to pumpkin and mix well.

 

6. Add enough bread crumbs to create the consistency to form into

patties. Season to taste with salt and pepper.

 

7. On a plate combine the 1/3 cup breadcrumbs with the sesame seeds.

 

8. Form patties and coat in the crumb/seed mixture.

 

9. Shallow fry, turning once, until nicely browned on both sides.

 

10. Serve topped with Corn & Beetroot Salsa and yogurt. Garnish each

serving with a small mint leaf.

 

 

 

NOTE: I used a commercial spice blend containing cumin, garlic, salt,

onion, turmeric, paprika, coriander, red pepper, parsley, pepper,

cinnamon, nutmeg.

 

 

 

Serves 4 - 5.

 

 

 

 

 

Corn & Beetroot Salsa

 

 

450 g (16 oz) can whole baby beets, drained, finely chopped

310 g (11 oz) can corn kernels, drained

4 teaspoons chopped fresh mint

4 teaspoons lemon juice

 

 

Combine ingredients in a medium bowl.