PUMPKIN & CHICKPEA BURGERS
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.