Roasted Pumpkin and Beetroot Patties

Recipe

Prep Time: 15 mins
Cook Time: 20 mins
Yields: 4

Ingredients

  • 1 small butternut squash, peeled and cut into cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian herbs
  • 1/2 teaspoon cayenne pepper
  • 2 medium beetroots, cooked, cut into cubes
  • 1/2 cup gluten-free flour
  • 1 cup bread crumbs
  • salt to taste
  • oil for frying

Method

  1. Preheat oven to 180°C. Line a baking tray with parchment paper.
  2. Place squash cubes into a plastic bag, season with spices, seal the bag and give it a good shake, so the squash cubes will evenly coat with spices.
  3. Place squash cubes into a plastic bag, season with spices, seal the bag and give it a good shake, so the squash cubes will evenly coat with spices. Arrange on prepared baking tray and bake for 20 mins or until soft and golden. Take out from the oven and let it cool.
  4. In a food processor place baked squash cubes, beetroot, flour, bread crumbs and salt. Process until mixture comes together. Heat oil in a frying pan over medium heat. Form fritters with your hands and cook for 5 minutes on each side. Serve warm with toppings of your choice.

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