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🍽️ Chipotle Pumpkin Patties

234 kcal · 30 min · 4 servings

Ingredients

• 250 g chickpeas (drained weight; can)
• 250 g pumpkin puree
• 125 g gluten-free flour
• 30 g chopped spring onions
• 50 g peanuts
• 1 tbsp ground flaxseeds
• 1 clove garlic
• 1 egg
• 0.5 tbsp chipotle chili powder
• paprika powder
• 1 tbsp coconut oil
• 1 tbsp lemon juice
• 1 tsp lime zest
• salt
• pepper
• 1 ripe avocado

Instructions

1. 1. Place chickpeas, pumpkin puree, spring onions, flaxseeds, garlic, chipotle chili, 1/2 tsp paprika powder, lemon juice, and a pinch each of salt and pepper into a blender. Puree until smooth. Add the grated lime zest and blend briefly.
2. 2. Transfer the pumpkin mixture into a large bowl. Stir in the egg and flour until well combined.
3. 3. Melt the coconut oil in a frying pan over medium heat. Place the cookie cutters in the pan and fill them with the pumpkin mixture. Smooth the surface and carefully remove the cutters.
4. 4. Fry the patties on both sides for a few minutes until golden brown. Repeat this process until you have baked a total of 7 patties.
5. 5. Halve the avocado and remove the pit. Mash the flesh finely in a small bowl. Season the avocado mixture with salt, pepper, and paprika powder. Serve the dip alongside the patties.

Nutrition per serving

• kcal: 234
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 25 g