Anna's roast pumpkin, parmessan and bacon patties with salsa
Pumpkin, butternut, raw
500 g, peeled, cut into 2cm cubes
Grated parmesan cheese
¼ cup(s), (20g)
1¼ cup(s), (90g)
50 g, fat trimmed, finely chopped
2 tsp, Tuscan variety
Fresh flat-leaf parsley
2 individual, chopped
150 g, diced
½ medium, finely chopped
Mixed salad leaves
- Preheat oven to 180°C. Arrange pumpkin on a large baking tray in a single layer. Pour ½ tsp olive oil over pumpkin, season with salt and pepper and toss well. Bake for 25-30 minutes. Cool, mash and set aside.
- Combine mashed pumpkin, eggs, cheese, breadcrumbs, bacon, seasoning, half the parsley and half the shallots in a large mixing bowl, stir to combine. Using an ice-cream scoop, scoop mixture into 16 balls and flatten into patties.
- To make salsa, combine remaining shallots, cherry tomatoes, avocado and lemon juice in a medium bowl. Season with salt and pepper.
- Heat remaining oil in a large non-stick frying pan over a medium heat. Cook patties in batches for 2-3 minutes on each side, or until golden. Serve patties on mixed leaves and with salsa.