Name: Pumpkin and Cannellini Bean Patties
Cook time: 5 min
Yield: Makes 2
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

This pumpkin and cannellini bean pattie recipe from @oliviaeve_murphy is super easy and great to freeze for last minute dinners.

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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

Wattie's® Cannellini Beans in Springwater

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.