NAMASTE PUMPKIN PATIS

SERVES 4-5 HANDS-ON TIME 25 minutes COOK TIME 20 minutes

For the pumpkin patis

4 cups peeled, chopped pumpkin (⅓–½ a pumpkin) 2 tablespoons olive oil

½ teaspoon ground cumin small pinch of chilli powder

1 egg, whisked small bunch of coriander, roughly chopped 1 teaspoon finely grated ginger

½ teaspoon salt

1-2 tablespoons almond meal, as needed

For the palak sauce

1 tablespoon olive oil

1 onion, finely sliced

1 teaspoon curry powder

¼ cup cream

½ bag baby spinach

To serve

3-4 hard-boiled eggs, sliced or grated (optional)

1. Preheat the oven to 230°C. Line an oven tray with baking paper. 2. Place pumpkin in a microwave-safe bowl with a few tablespoons of water. Microwave on high, stirring every few minutes, for 10-12 minutes or until soft. Drain and allow to cool for a few minutes. 3. Add the remaining pumpkin patis ingredients, except the almond meal, to the bowl and mix together. If the mix seems too wet, add a little almond meal as needed – you want the mix to hold together when you shape it. Shape the mix into fist-sized cakes and lay on the lined oven tray. Bake for 10-12 minutes or until hot and beginning to turn golden.

4. Meanwhile, make the sauce. Heat the oil in a large frying pan over high heat. Add the onion and a pinch of salt and cook, stirring often, for

2-3 minutes to soften slightly. Add curry powder and cook, stirring, for 30 seconds. Add the cream and cook, stirring, for about 2 minutes or until slightly thickened. Add spinach and stir through until wilted. Remove the pan from the heat.

5. To serve, place the patis on serving plates and top with palak sauce. Serve with egg, if you wish.

NUTRITION (per serve) including eggs 1366kJ/327 cal. Protein 11.6g. Carbs 16.3g. Sat fat 5.8g. Fibre 6.4g. Sodium 314mg.