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