Chickpea, Sage & Pumpkin Pattie

These delicious chickpea and sage pumpkin patties are super easy to make and lovely with a crunchy salad or your favourite side. You could also pop the pattie in a grilled sourdough bun to make a tasty veggie burger.

If you want to have these as a tapa or a taster (for any non-vegan friends to try) just make the patties smaller.

Patties are a great way to pack delicious, nutrient-rich ingredients together. Their portable size (along with the fact you can freeze them) make them a brilliant prep food. Perfect for picnics, brunches, and work lunches.

To freeze them, just mix all your ingredients together. Make the patties then pop them in the freezer to have on hand when you’ve no time to cook but want something homemade and nutritious.

I used sage in these patties because I was staying with my parents, in Menorca, where they were growing it in abundance. Also I’d been using a lot of fresh rosemary and thought it would be good to mix it up a bit. I love sage and together with pumpkin it makes a heavenly combination (but you can change it for any herb of your choice).

If you can’t find any pumpkins at your local store or don’t have the time to bake one (although I highly recommend it), you could make this with canned pumpkin puree or even sweet potato (if you aren’t doing low-FODMAP or you know you tolerate it well).

I sprinkle the outside of my patties with shelled hemp for added texture, protein and flavour. I also find it helps when frying the patties in a minimal amount of oil so they don’t stick to the pan.

I’ve tried to limit the amount of oil used to keep these on the healthy and light side. They’re still slightly crisp on the outside and tender, moist and flavoursome on the inside. If you like yours to be crispier then you should use a little more oil to fry them (I used way less oil than most people).

If you want to use as little oil as possible, these can also be baked. I don’t think they’re as delicious but they’re even healthier!

Hope you like this recipe. If you give it a try be sure to let me know in the comments below or via facebook. Also, if you’re on instagram please take a photo and tag me!

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5 from 1 vote

Chickpea, Sage & Pumpkin Pattie

Servings 6 Patties

Ingredients

• Pumpkin roasted (200g cooked pumpkin)
• 40 g uncooked quinoa
• 1 low-FODMAP stock cube
• 40 g uncooked brown rice
• To pulse
• 1 can* chickpeas 240g, drained and rinsed
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp cayenne
• 2 tsp fresh sage
• 1 tbsp chives
• Generous pinch of sea salt
• Generous ground black pepper circa 1/2 tsp
• I tbsp GOO garlic infused olive oil
• Add after pulsing
• 2 tbsp pumpkin seeds
• Sprinkle on the outside
• Shelled Hemp
• For cooking
• GOO garlic infused olive oil**

Instructions

• Pre heat the oven to 175C.
• Cut your pumpkin in half, remove the seeds and bake, face down on an oven tray, for 45 minutes - 1 hour until soft
• Cook the quinoa with stock
• Cook the rice at the same time, in a different pan
• Put the chickpeas, spices, herbs and GOO in a blender and pulse, until the chickpeas have broken down a little. 
• Put the pulsed chickpea mix in a large bowl add the pumpkin seeds, 200g of baked pumpkin along with the cooked rice and quinoa. Mix well to combine
• Make into patties, coat with shelled hemp 
• Put some GOO in pan add patties in batches and cook circa 4 minutes each side, until browning. Serve warm with salad.
• * Canned chickpeas contain less FODMAPs than raw/dry ones. If in phase one of the low FODMAP diet limit consumption to one pattie. Two patties contain 80g of chickpeas, which is moderately high in Oligos (GOS). 
• **I used about 1 tsp of goo for 3 patties but you may want more than this for a crispier result

Notes

Tip: Once the grains are cooked and the water has been absorbed from the pan, turn off the hob and place a lid on your pan then leave the grains to sit for 10 minutes. This helps achieve that delicious light and fluffy texture