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Pumpkin and Mushroom Patties

Pumpkin and Mushroom Patties (gluten and lactose free)

Ingredients: (10 patties with 3 cm diameter)

1 cup pumpkin puree

1 egg

3 tablespoons flour gluten free (oats, rice, buckwheat, a pre-made mix)

5 marron mushrooms, chopped (about 1/2 cup)

1 small chopped courgette (about 1/2 cup)

1/2 onion, chopped (about 3 tablespoons)

3 tablespoons celery, chopped

2 cloves garlic finely chopped

salt, black pepper and chopped fresh herbs (such as thyme and rosemary)

olive oil to taste

Preparation:

1- For the pumpkin puree, simply peel the pumpkin, cut into coarse pieces and bake in the steam or bake in the oven covered with foil until it becomes soft. Then we put in a food processor and let it process until we get a puree consistency.

2 - We chop the vegetables very finely, add the olive oil and a frying pan or a saucepan over medium heat, and cook it, first the onion and celery, until the onion is translucent, and then add the courgette and the garlic, sauté over 2 minutes and then, now in high heat, the mushrooms for about 1 to 2 minutes. We then season with salt, black pepper and the finely chopped fresh herbs.

3 - Once all the vegetables are cooked we pass them to a bowl and let them cool for a while (5 minutes).?

4 - Combine the remaining ingredients in the bowl, starting from pumpkin puree, stir well, egg, whisked and stir to incorporate all and finally the gluten-free flour.

5 - Now it's time to give them a shape and finish in a pan with a dash of olive oil or in the oven (I prefer the pan). With the help of a tablespoon take a piece of the mixture from the bowl, put directly in the pan and give it a rounded or oval shape (as you prefer), flatten it slightly with the back of a spoon and cook it on both sides for about 1 to 2 minutes over medium heat (use a spatula to help in time to turn the patties).

6 - Serve accompanied by:
- A hot-and-cold salad of quinoa, grilled chicken, rocket lettuce, toasted nuts and sunflower seeds
- Rocket lettuce salad, lettuce, cucumber and tomato, guacamole and hummus
- Sweet potato chips in the oven and yoghurt sauce and herbs
- Wild rice with black beans

This recipe was prepared for the Organic Grocery by Joana Junqueiro, from Edu's Pantry. here

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