Pumpkin and Spinach Vegetable Patties

Serves: 4

Preparation time: 25 minutes

Ingredients:
500g pumpkin (or butternut squash)

200g fresh spinach

100g breadcrumbs

1 egg

1 onion, finely chopped

2 tablespoons olive oil

50g grated cheese (optional)

Salt and pepper to taste

1 tablespoon flour (to thicken the mixture)

Preparation steps:
Prepare the pumpkin :

Preheat the oven to 180°C (350°F).

Peel and cut the pumpkin into pieces. Steam or boil it for about 10-15 minutes, until tender.

Once cooked, mash the pumpkin with a fork or potato masher.

Sauté the spinach :

In a skillet, heat a tablespoon of olive oil and sauté the chopped onion until translucent.

Add the spinach and cook until reduced and tender. Let cool.

Mix the ingredients :

In a large bowl, combine the pumpkin puree, cooked spinach, egg, breadcrumbs, flour, and grated cheese (if using).

Season with salt and pepper. Mix until smooth.

Shape the patties :

With lightly floured hands, form the mixture into small patties.

Heat a tablespoon of olive oil in a skillet over medium heat and cook the patties for 3-4 minutes on each side, until golden brown and crispy.

Oven cooking (optional) :

For a lighter cooking time, you can also place the patties on a baking sheet lined with parchment paper and bake for 15-20 minutes, turning them halfway through.

Tip for making this recipe easier:
Use ready-made pumpkin puree to save time. You can find it in some organic stores or prepare it in advance.

Ingredient swaps:
If you don’t have pumpkin, you can use sweet potato or butternut squash.

Cooking tip:
For more even cooking, be careful not to clump the patties too much in the pan. Cook them in small batches so they don’t stick together.