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Ingredients

  • 100g butternut squash, peeled and diced
  • 100g sweet potato , peeled and diced
  • 4 spring onions, sliced
  • 150g drained chickpeas
  • 50g baby spinach
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh thyme , chopped
  • 1 tsp sweet chilli sauce
  • 1 ½ tbsp. sundried tomato paste
  • A few drops Worcestershire sauce
  • A little plain flour

Method

  1. Put the squash and sweet potato into a steamer. Steam for 10 minutes until just cooked , leave to cool.
  2. Measure the remaining ingredients including the cold vegetables into a processor. Whiz until roughly chopped. Spoon into a bowl. Shape into 10 patties and coat in flour. Chill for 30 minutes.
  3. Heat a little oil in a frying pan . Add the patties and fry for 3 minutes on both sides until lightly golden and heated through.
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