Chipotle Pumpkin Patties

Ingredients

• 250 g chickpeas (drained weight; can)
• 250 g pumpkin puree
• 125 g gluten‑free flour
• 30 g chopped scallions
• 50 g peanuts
• 1 tbsp crushed flaxseeds
• 1 clove garlic
• 1 egg
• 0.5 tbsp chipotle chili powder
• ½ tsp paprika powder
• 1 tbsp Coconut oil
• 1 tbsp Lemon Juice
• 1 tsp lime zest
• Salt
• Pepper
• 1 ripe Avocado

Instructions

1. 1.

   Blend chickpeas, pumpkin puree, scallions, flaxseeds, garlic, chipotle, ½ tsp paprika, lemon juice and a pinch each of salt and pepper in a blender. Add the lime zest.

2. 2.

   Transfer the pumpkin mixture to a bowl. Fold in the egg and flour.

3. 3.

   Melt coconut oil in a skillet over medium heat. Place the pumpkin cutters into the pan and fill with batter. Smooth the tops and remove the cutter.

4. 4.

   Brown each side for several minutes until golden brown. Cook all 7 patties.

5. 5.

   Halve the avocado, remove the pit and finely mash the flesh in a small bowl. Season with salt, pepper and paprika. Serve alongside the patties.