- Prep time
- 0:35
- Cook time
- 0:25
- Serves
- 16 patties
The addition of kidney beans in these patties happened quite by accident, after I distractedly purchased the wrong item at the shops.
Later that day, when mashing the deep maroon beans into the mixture, I noticed that it was all holding together quite well. Kidney beans are fleshier than other legumes, you see.
As a result, these vegetable patties are entirely plant-based — no need for an egg to bind the mix, which was handy as I had forgotten to buy eggs.
There are a few acts that need to take place before these patties come together: the pumpkin has to be seasoned and roasted; the cumin seeds toasted; the onion cooked long enough for it to become soft, sticky and sweet.
These steps matter. They add depth of flavour, leaving you with a pattie you will happily munch cold from the fridge without reaching for condiments.
That being said, some accompaniments are welcome, of course.
I like to serve these vegetable patties alongside a pile of peppery rocket (dressed with extra virgin olive oil and vinegar), some quick-pickled onions and slices of avocado. You can also use them to make vegetable burgers, loaded with your favourite trimmings.
Tips:
- You can swap the cumin seeds for 1 teaspoon ground cumin, skipping the toasting step and instead adding the cumin before the tomato paste.
- If you don't have quick oats you can use rolled oats that have been blitzed briefly in a food processor to break them up.
- Don't be tempted to make the patties too big — they likely won't hold their shape when baking.
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Ingredients
Method
- 1.Preheat the oven to 170°C (fan-forced oven).
- 2.Place the cubed pumpkin on a baking tray and drizzle with olive oil and a good pinch of salt. Massage it all together, spread the pumpkin evenly and roast for around 20 minutes until golden. If you're making the patties straight away, leave the oven on (you can make the bulk of the mixture while the pumpkin is roasting).
- 3.Meanwhile, put a wide, heavy-based pot on the stove and turn the heat on low. Add the cumin seeds and toast for 3-5 minutes, shaking the pot every now and then, until fragrant. Pour the seeds into a bowl and set aside.
- 4.Keeping the pot on the stove over low heat, add 2 tablespoons of olive oil. Add the onion and ½ teaspoon salt and stir to combine. Allow the onion to cook for 15-20 minutes, stirring occasionally, until soft, sticky and lightly golden (don't rush this step!).
- 5.Turn the heat up to medium and add the garlic, stirring regularly for around 1 minute until fragrant. Add the cumin seeds and stir, followed by the tomato paste, red wine vinegar and 1 teaspoon of salt. Cook for a further minute, stirring occasionally, before adding the kidney beans and stirring to combine. Turn the heat off.
- 6.Using a potato masher or the back of a wide serving spoon, roughly mash the beans. You don't want it super smooth, so be sure to leave some chunky bites of beans.
- 7.Add the oats and stir to distribute, followed by the pumpkin and coriander. Gently fold the mixture to combine.
- 8.Scoop ¼ cup of the mixture into your hands and gently form into patties. If the mixture is sticking to your hands, you can moisten them slightly with water. Place the patties on a baking tray (you may need to use two trays depending on their size). Drizzle the patties with a little olive oil and bake for 20-25 minutes, flipping them at the 15-minute mark, until a golden crust starts to form.
- 9.Transfer the patties to a wire rack to allow them to cool slightly before serving. Leftovers can be stored in the fridge for 3 days.