Anna's roast pumpkin, parmesan and bacon patties with salsa
Pumpkin, butternut, raw
500 g, peeled, cut into 2cm cubes
Grated parmesan cheese
¼ cup(s), (20g)
45 g, (buy 50g), fat trimmed, finely chopped
2 tsp, Tuscan variety
Fresh flat-leaf parsley
¼ cup(s), chopped
2 individual, chopped
150 g, diced
½ medium, finely chopped
Mixed salad leaves
2 cup(s), (60g)
2 x 3 second spray(s)
- 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.
- Combine mashed pumpkin, eggs, parmesan, breadcrumbs, bacon, seasoning, half the parsley and half the shallots in a large mixing bowl, mix well to combine.
- To make salsa, combine remaining parsley and shallots with cherry tomatoes, avocado and lemon juice in a medium bowl. Season with salt and pepper.
- 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.