Pumpkin and Spinach Vegetable Patties
Serves: 4
Preparation time: 25 minutes
Ingredients:
500g pumpkin (or butternut squash)
200g fresh spinach
100g breadcrumbs
1 egg
1 onion, finely chopped
2 tablespoons olive oil
50g grated cheese (optional)
Salt and pepper to taste
1 tablespoon flour (to thicken the mixture)
Preparation steps:
Prepare the pumpkin 1f383:
Preheat the oven to 180°C (350°F).
Peel and cut the pumpkin into pieces. Steam or boil it for about 10-15 minutes, until tender.
Once cooked, mash the pumpkin with a fork or potato masher.
Sauté the spinach 1f343:
In a skillet, heat a tablespoon of olive oil and sauté the chopped onion until translucent.
Add the spinach and cook until reduced and tender. Let cool.
Mix the ingredients ️:
In a large bowl, combine the pumpkin puree, cooked spinach, egg, breadcrumbs, flour, and grated cheese (if using).
Season with salt and pepper. Mix until smooth.
Shape the patties 1f354:
With lightly floured hands, form the mixture into small patties.
Heat a tablespoon of olive oil in a skillet over medium heat and cook the patties for 3-4 minutes on each side, until golden brown and crispy.
Oven cooking (optional) 1f374:
For a lighter cooking time, you can also place the patties on a baking sheet lined with parchment paper and bake for 15-20 minutes, turning them halfway through.
Tip for making this recipe easier:
Use ready-made pumpkin puree to save time. You can find it in some organic stores or prepare it in advance.
Ingredient swaps:
If you don’t have pumpkin, you can use sweet potato or butternut squash.
Cooking tip:
For more even cooking, be careful not to clump the patties too much in the pan. Cook them in small batches so they don’t stick together