In The Kitchen with Yvette: Harvest Pumpkin Patties
The power of pumpkins!
Written by Yvette, Certified Medical Herbalist and founder of The Lavender Practice
Pumpkins aren't just for carving and celebrating spooky season! Did you know they're packed full of vitamins and fibre, just like their siblings butternut squash. Beta carotene is the plant medicine in pumpkins that's responsible for its bright orange autumn colour. Beta carotene has a wide spectrum of health benefits including gut microbiome/immune function. We asked Yvette, our in-house herbalist and plant expert for a warming, immune boosting and cosy autumn recipe, see below and enjoy!
Ingredients:
200g of freshly boiled pumpkin flesh
400g of bulgur wheat
150g of plain flour
1 onion finely chopped
salt & freshly ground black pepper
Filling:
2 shallots finely chopped
250g of washed spinach
150g of cooked chickpeas drained
50g of chopped walnuts
50g of dried apricots
1 tablespoon of lemon juice
Freshly ground black pepper
Olive oil for frying
Method
In a large bowl puree, the pumpkin using a fork. Sift the bulgur and flour into the bowl and mix in the onion and seasoning. Leave in a cool place for 10 to 15 minutes, if the dough is too hard to handle you may need to add a tablespoon of water and knead well.
To make the filling, sauté the shallots in oil until they just turn brown. Mix in the spinach and allow to wilt, stirring constantly, for a couple of minutes. Then add the rest of the ingredients, mixing well.
Form the mixture into patties about 8cm long (should be big enough for stuffing) with wet hands to prevent the mixture from sticking. Create an opening at one end and fill each patty with the spinach and apricot stuffing, using your fingers to seal up the ends.
Fry the patties in hot oil for a couple of minutes on each side and drain on kitchen paper they should be enough to make between 20 and 24 pumpkin patties.
Please note: some of the images on this page are AI generated. Portrait of Yvette is by @duffys_photos