Roast Pumpkin Burger

The Patty

• 1 egg
• 250g can cannelloni beans, pureed
• 1/2 cup roast pumpkin puree
• 1/2 cup cooked millet or quinoa
• 1/2 cup breadcrumbs
• 1 pinch pepper
• 1 pinch salt
• 1 tsp cayenne pepper

Toppings

• Feta
• Rocket
• Shredded beetroot

First of all if you want to make your own roast pumpkin puree you will need to chop and roast some pumpkin.

Preheat the oven to 200°C. Deseed and cut up half a butternut pumpkin. Place onto a baking tray and drizzle with olive oil and a pinch of salt. Place into an oven and bake for 40 minutes or until the pumpkin is golden brown and soft. Remove from the oven and place into a food processor or use a blender to puree the pumpkin. Set aside for later.

For the patties:
Combine the pureed cannelloni beans, pumpkin puree, millet/quinoa and spices in a large bowl. Mix well to combine.

Add the breadcrumbs and egg to the mixture and mix well.

Divide the mixture into 6-8 equal portions and shape into patties.

Heat some oil in a frying pan on a medium-high heat. Cook the patties for about 2-3 minutes on each side, or until they are nice and golden and cooked through.

Serve in a bread roll with your favourite toppings.

Enjoy!