Sweet Potato Pumpkin Patties with Soy Yogurt Dip

Ingredients

• 14 oz Sweet potatoes (1 medium)
• 7 oz Hokkaido pumpkin (1/4)
• 14 oz Chickpeas (drained weight)
• 1 onion
• 0.4 oz Parsley (10g)
• 3.5 oz Spelt whole grain flour
• Salt
• Pepper
• Smoked paprika
• 0.4 oz Chives (10g)
• 1 Garlic clove
• 0.5 organic lemon (zest and juice)
• 14 oz Soy yogurt

Instructions

1. 1.

   Peel the sweet potato; wash and deseed the pumpkin. Dice both and bake in a preheated oven at 400°F (190°C; Gas: Mark 3) for about 30 minutes. Then let cool. Meanwhile, rinse and drain the chickpeas. Peel and dice the onion. Wash, dry, and chop the parsley.

2. 2.

   Mash the sweet potato, pumpkin, and chickpeas into a coarse puree using a food processor. Mix in the parsley and onions. Add flour, salt, and pepper and knead into a workable dough.

3. 3.

   Shape the dough into 12 patties, place them on a baking sheet lined with parchment paper, and bake in the hot oven at 400°F (190°C; Gas: Mark 3) for 40 minutes.

4. 4.

   While baking, wash, dry, and finely chop the chives. Peel and chop the garlic. Mix soy yogurt, chives, garlic, lemon zest and juice, salt, and pepper to make a dip and serve with the patties.