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Pumpkin and Cannellini Bean Patties
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Pumpkin and Cannellini Bean Patties

This pumpkin and cannellini bean pattie recipe from @oliviaeve_murphy is super easy and great to freeze for last minute dinners.
Makes 2
Prep Time 20 minutes
Cook Time 5 minutes
Easy

Ingredients

1/4 of a medium sized pumpkin, steamed
1 medium sized onion, diced
4 garlic cloves, minced or finely chopped
1 egg or alternative like a flax egg
1/4 cup of nutritional yeast or 1/2 cup of grated cheese
2 tsp of smoked paprika
1x can of Wattie's® Cannellini Beans in Springwater
3/4 cup of self raising flour

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Start by boiling or steaming your pumpkin
Step 2
Sauté your onion and garlic, and allow to cool.
Step 3
Place pumpkin, egg (or alternative), nutritional yeast (or cheese), smoked paprika and Wattie's Cannellini Beans into a food processor and blend until smooth and well combined. Add your onion and garlic to the pumpkin mix and add in the self-raising flour. Mix well and set aside.
Step 4
If preparing to freeze, scoop heaped spoonfuls on a lined baking tray and freeze. Once frozen, put into a freezer-safe bag or container.
Step 5
Heat a medium sized pan, scoop the mix into your pan just as you would pancakes, and cook for at least 2 minutes each side.

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What do I need?
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medium sized pumpkin, steamed
medium sized onion, diced
garlic cloves, minced or finely chopped
egg or alternative like a flax egg
nutritional yeast or grated cheese
smoked paprika
Wattie's® Cannellini Beans in Springwater
self raising flour
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