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🍽️ Crispy Sweet Potato Pumpkin Patties with Yogurt Dip

346 kcal · 30 min · 4 servings

Ingredients

• 400 g sweet potatoes (1 medium sweet potato)
• 200 g Hokkaido pumpkin (1/4 Hokkaido pumpkin)
• 265 g chickpeas (can; drained weight)
• 1 onion
• 0.5 bunch parsley (10 g)
• 100 g spelt wholemeal flour
• salt
• pepper
• rose-hot paprika powder
• 0.5 bunch chives (10 g)
• 1 garlic clove
• 0.5 organic lemon (zest and juice)
• 400 g soy yogurt

Instructions

1. 1. Peel the sweet potato.
2. 2. Wash the pumpkin thoroughly.
3. 3. Remove the inside and seeds from the pumpkin.
4. 4. Cut the sweet potato and pumpkin into small cubes.
5. 5. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
6. 6. Place the vegetables on a tray and bake for about 30 minutes in the oven.
7. 7. Remove the vegetables from the oven and let them cool down.
8. 8. Rinse the chickpeas under running water.
9. 9. Let the chickpeas drain well.
10. 10. Peel the onion.
11. 11. Dice the onion into small cubes.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Finely chop the parsley.
15. 15. Put the cooled sweet potato, pumpkin, and chickpeas into a food processor.
16. 16. Puree the ingredients into a coarse mixture.
17. 17. Fold in the chopped parsley and onion cubes into the mixture.
18. 18. Add flour, salt, and pepper.
19. 19. Knead everything into a moldable dough.
20. 20. Shape 12 small patties from the dough.
21. 21. Line a baking tray with baking paper.
22. 22. Place the patties on the prepared tray.
23. 23. Bake the patties at 200 °C (180 °C fan; gas mark 3) for 40 minutes.
24. 24. Wash the chives while the patties are baking.
25. 25. Shake the chives dry.
26. 26. Finely chop the chives.
27. 27. Peel the garlic.
28. 28. Chop the garlic finely.
29. 29. Mix soy yogurt, chives, garlic, lemon zest, lemon juice, salt, and pepper in a bowl.
30. 30. Serve the dip together with the finished patties.

Nutrition per serving

• kcal: 346
• Protein: 15 g · Fett/Fat: 6 g · Carbs: 55 g