PUMP­KIN & CHICK­PEA BURG­ERS

Homes+ (Australia) - - EASY FOOD -

700g pump­kin, cut into 2cm pieces

2 x 400g cans chick­peas, rinsed

2 cloves gar­lic, crushed

2 ta­ble­spoons chopped co­rian­der leaves 1 cup pack­aged dried bread­crumbs 2 ta­ble­spoons veg­etable or olive oil

250g fresh ri­cotta

1 fresh long red chilli, finely chopped

1/3 cup pit­ted green olives, finely chopped

2 tea­spoons finely grated lemon zest, plus lemon wedges, to serve

6 whole­meal bread rolls, split, toasted

100g baby rocket leaves

1/2 cup chunky co­rian­der pesto dip

1 small red onion, thinly sliced

STEP 1 Place pump­kin on mi­crowave-safe plate. Cover with plas­tic wrap; mi­crowave on high (100%) for 5 min­utes. Drain. Trans­fer to bowl. Mash un­til smooth; cool. STEP 2 Process chick­peas, gar­lic and co­rian­der in a food pro­ces­sor un­til smooth. Add to pump­kin with bread­crumbs; mix well. Us­ing damp hands, shape mix­ture into 6 pat­ties. Trans­fer to a plate; cover with plas­tic wrap. Chill for 30 min­utes.

STEP 3 Heat oil in a large fry­ing pan over mod­er­ate heat. Add pat­ties; cook for 5 min­utes each side or un­til browned and cooked. Trans­fer to a plate. Cover with foil; rest for 5 min­utes. Com­bine ri­cotta, chilli and olives in a bowl.

STEP 4 To as­sem­ble, place bread bases on plates. Spread with ri­cotta mix­ture. Top with some of the rocket, a patty, pesto, re­main­ing rocket and onion. Top with re­main­ing bread. Serve with lemon wedges.

70 MINS

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