Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Photo of Black bean and pumpkin patties by WW

Black bean and pumpkin patties

5
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Combine black beans and Mexican flavours for a midweek fiesta.

Ingredients

Butternut pumpkin

500 g, peeled, cut into 1.5cm cubes

Canned black beans, rinsed, drained

2 400g can, (2 x 400g cans)

Oil spray

2 x 3 second spray(s)

Brown onion

1 medium, chopped

Garlic

3 clove(s), crushed

Ground coriander

2 tsp

Ground cumin

2 tsp

Wholemeal bread

2 slice(s), (2x35g slices) crusts removed, torn

Olive oil

1 tbs, extra virgin variety

Rocket

80 g, baby leaves

Cherry tomatoes

200 g, grape variety, halved

Reduced fat feta cheese

90 g, crumbled

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Spread pumpkin and beans on prepared tray, and lightly spray pumpkin with oil. Bake for 20 minutes or until pumpkin is tender and beans have dried out slightly.
  2. Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-low heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic, coriander and cumin and cook, stirring, for 1 minute or until fragrant.
  3. Process bread in a food processor until coarse crumbs form. Add pumpkin, beans and onion mixture. Season with salt and pepper. Process in short bursts, scraping down sides occasionally, until chopped and just combined. Transfer to a bowl.
  4. Shape mixture into eight 2cm-thick patties. Heat oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2–3 minutes each side or until browned and cooked through.
  5. Combine rocket, tomatoes and feta in a bowl. Serve patties with salad and lime wedges.

Notes

SERVING SUGGESTION: Wholemeal pita pockets. TIP: If serving less than 4, use leftovers to make a Black bean & pumpkin pita pocket for tomorrow’s lunch. Cover leftovers and place in the fridge. The next day, reheat half a patty in the microwave and roughly chop. Fill ½ x 68g wholemeal pita pocket with patty, a handful mixed salad leaves, 2 slices tomato and 2 tablespoons diced avocado. Use high-fibre wholemeal bread.

You might like

You might like