Anna's roast pumpkin, parmesan and bacon patties with salsa
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Recipe by our WW Ambassador Anna. Follow her on Instagram @feedmehealthy_annavandyken. These patties are super easy to make. With 4 patties per serve, have them for lunch, afternoon tea or dinner. Make a big batch and store in the freezer for up to 3 months so you always have an on the go option ready when you need it.
Ingredients
Butternut pumpkin
500 g, peeled, cut into 2cm cubes
Egg(s)
2 medium
Grated parmesan cheese
¼ cup(s), (20g)
Dried breadcrumbs
90 g
Shortcut bacon
45 g, (buy 50g), fat trimmed, finely chopped
Seasoning
2 tsp, Tuscan variety
Fresh flat-leaf parsley
¼ cup(s), chopped
Green shallot(s)
2 individual, chopped
Cherry tomatoes
150 g, diced
Avocado
½ medium, finely chopped
Lemon juice
1 tbs
Mixed salad leaves
2 cup(s), (60g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Spread pumpkin over a large baking tray. Lightly spray with oil and season with salt and pepper. Bake for 25-30 minutes, until tender. Mash and set aside to cool.
2
Combine mashed pumpkin, eggs, parmesan, breadcrumbs, bacon, seasoning, half the parsley and half the shallots in a large mixing bowl, mix well to combine.
3
To make salsa, combine remaining parsley and shallots with cherry tomatoes, avocado and lemon juice in a medium bowl. Season with salt and pepper.
4
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Using an ice cream scoop, scoop mixture into balls and flatten into patties. Cook in batches, 2-3 minutes each side, to make 16 patties. Serve patties with mixed leaves and salsa.
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