Ingredients

• 500g butternut pumpkin, peeled, chopped
• 400g can chickpeas, drained, rinsed
• 100g frozen green beans, thawed, thinly sliced
• 2 green onions, thinly sliced
• 1 egg, lightly beaten
• 1/3 cup plain flour
• Vegetable oil, for shallow-frying
• Garden salad, to serve

Rocket pesto

• 1 cup firmly packed baby rocket
• 1 garlic clove, chopped
• 1 tablespoon grated parmesan or vegetarian hard cheese
• 2 tablespoons slivered almonds, toasted
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice

Method

• Step 1 Make Rocket pesto Process rocket, garlic, parmesan and almonds in a food processor until finely chopped. With motor running, gradually add combined oil and lemon juice until mixture is almost smooth. Set aside.
• Step 2 Place pumpkin in a microwave-safe bowl. Add 2 teaspoons water. Cover. Microwave on MEDIUM-HIGH (75%) for 5 to 6 minutes or until pumpkin is tender. Drain. Return to bowl. Mash until smooth. Cool for 5 minutes.
• Step 3 Roughly mash chickpeas and add to pumpkin with beans, onion, egg and flour. Mix well. Season with salt and pepper.
• Step 4 Add enough oil to a large frying pan to cover the base. Heat over medium heat. Spoon 1/4 cup mixture into pan. Spread to form a 1cm-thick round. Repeat to make 3 more patties. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Cover to keep warm. Repeat with remaining mixture to make 12 patties. Serve with rocket pesto and salad.