What do you get when you mix protein-rich chickpeas, nutty LSA and a tasty range of vegetables from the market? Some of the best veggie patties I’ve ever made!

Ingredients (makes 12) 

• 100g pumpkin
• 100g sweet potato
• 1/2 small head broccoli
• 150g baby spinach
• 1 x 400g can chickpeas
• 1/2 cup LSA (linseed, sunflower seed, almond meal)
• 1 large egg
• herbs from the garden – sage, thyme, parsley, chives, tarragon

Method

1. Preheat the oven to 200*C and line a baking tray with baking paper.
2. Chop the pumpkin and sweet potato into small pieces and roast until golden and soft (approximately 30 minutes).
3. Place the roast pumpkin and potato, broccoli, spinach, chickpeas and herbs into a food processor and process until combined. Add the egg and LSA, and mix well.
4. Heat a large frypan over medium heat with a small amount of olive oil. Roll 2-3 tablespoons of mixture into balls, place onto the pan and flatten with the back of a spatula. Lightly brown both sides  (don’t cook all the way through).
5. Transfer the patties to a lined baking tray and bake until firm (approximately 30 minutes). Serve as veggie burgers, as part of a buddha bowl, or as a delicious snack straight from the fridge!