Dietician's Choice, Recipes

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Crispy Pumpkin Patties With Chili And Thyme

Of all the bean patties, vegan patties and vegetable patties we have cooked over the years, this is one of our top favorites! Super easy to make, crispy and fits into a hamburger bun, wrap, or on top of a hearty salad alongside some roasted root vegetables.


Crispy Pumpkin Patties With Chili And Thyme

  • By : Dietician’s Choice
  • Total Time : 25 min
  • Servings : 4 1x


1 can cooked black beans, drained and rinsed

1/2 cup roasted pumpkin seeds

100 g halloumi cheese

1/2 cup coarsely chopped fresh thyme

1 garlic clove

3 tablespoons potato starch

1 teaspoons chili flakes

salt and pepper

canola oil


Roughly pulse the beans and pumpkin seeds in a food processor (there should be some small bits left). Grate in the garlic and cheese and combine everything with the potato starch, thyme, chili flakes and 2 tablespoons of oil. Season with salt and pepper. Shape the batter into patties and fry in a pan with oil, about 4 minutes on each side.

Serving suggestions

Good as burgers in bread with dressing, with roasted root vegetables and a dash of chipotle mayonnaise. Or do what we did last time: cook oats (quinoa or millet works too) and mix with a lemon vinaigrette. Make a carrot hummus (or buy a ready-made one!). Serve the patties with the lemon-dressed oats, a dash of carrot hummus and oven-baked pumpkin or cabbage.

This is a guest post. Any opinions expressed are the writer’s own.



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