Vegan Squash & Chickpea Patties
These Vegan Squash & Chickpea Patties are simple to make, using squash and chickpeas. They are gluten-free and can be baked instead of fried for a healthier option.
Ingredients
- 16 oz/500g butternut squash
- 16 oz/400g can of chickpeas drained and rinsed
- A bunch of spring onions trimmed and sliced
- 1 tsp of coriander seeds
- 1 tsp of cumin seeds
- A pinch of dried chili flakes
- 1 tsp of soy sauce or tamari sauce if avoiding gluten
- 2 handfuls of mixed seeds such as pumpkin seeds sunflower, chia, linseeds etc
- Oil to fry optional, see notes below for an oil-free option *
- 1/3 tsp of salt
- Black pepper
Instructions
- Peel and deseed the squash then cut into 2-3cm pieces. Put the squash pieces into a steamer basket, or in a pan and cover with water. Boil/steam the squash until tender, but not mushy. About 20 minutes.
- Strain the squash, and mash it, leaving chunky bits is fine. leave to cool completely.
- Once you have rinsed the chickpeas, mash them roughly as well. Add them to the squash and with the spring onions.
- Using a pestle and mortar - add all the spices in it, and bash them until coarse. Alternatively, you can use pre-ground spices and you can skip this step.
- The ground spices to the squash & chickpea mix and mix well. Add the tamari, the salt, and the pepper and mix well again.
- If frying, shape the mixture into 6 large patties top with the mixed seeds, and fry on both sides until golden. If you want them oil-free, shape the mixture into 10-12 small patties and bake in the oven for about 35 minutes at 370F/185C.
Notes
If you want them oil-free, shape the mixture into 10-12 small patties and bake in the oven for about 35 minutes at 370F/185C.
The cakes will keep well in the fridge for up to 4 days! Ideally, reheat them in the oven or eat them cold!
Nutrition
Serving: 1small pattySodium: 142mgFiber: 3.1gPotassium: 66mgCalories: 45kcalFat: 2gProtein: 2gCarbohydrates: 7g
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