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Ingredients

600g butternut pumpkin, deseeded, peeled, coarsely chopped
1 x 400g can chickpeas, rinsed, drained
1 large (about 180g) green zucchini, coarsely grated
1 egg, lightly whisked
2 tablespoons plain flour
1 1/2 teaspoons sweet paprika
1 teaspoon MasterFoods® Ground Cumin Seeds
Salt & freshly ground black pepper
1 tablespoon olive oil
1 x 200g container natural yoghurt
1 x 450g loaf Turkish pide
2 tablespoons fresh continental parsley leaves

Method

Step 1 Cook pumpkin in a saucepan of boiling water for 10 minutes or until tender. Refresh under cold water. Drain. Place in a bowl with chickpeas and mash. Add zucchini, egg, flour, 1 teaspoon paprika, and cumin. Season with salt and pepper. Stir until combined.
Step 2 Heat oil in a non-stick frying pan over medium-high heat. Spoon pumpkin mixture into pan to make four 8cm patties. Cook for 4 minutes each side or until brown and cooked through.
Step 3 Combine yoghurt and remaining paprika in a bowl.
Step 4 Split pide and cut into 4. Toast and place on plates. Top with a pumpkin patty and paprika yoghurt. Sprinkle with parsley.

Pumpkin, chickpea and zucchini burger

How to make Pumpkin, chickpea and zucchini burger

Ingredients

Method