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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 1/2 tbsp sundried tomato paste
  • A little gluten-free plain flour

Method

1 Put the squash and sweet potato into a steamer. Steam for 10 minutes until just cooked and leave to cool.
2 Measure the remaining ingredients including the cold vegetables into a processor. Whiz until roughly chopped.
3 Spoon into a bowl. Shape into 10 parties and coat in flour. Chill for 30 minutes.
4 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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