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Anna's roast pumpkin patties

Anna's roast pumpkin, parmesan and bacon patties with salsa

Total Time
1 hr
20 min
40 min
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.


Butternut pumpkin

500 g, peeled, cut into 2cm cubes


2 medium

Grated parmesan cheese

¼ cup(s), (20g)

Dried breadcrumbs

90 g

Shortcut bacon

45 g, (buy 50g), fat trimmed, finely chopped


2 tsp, Tuscan variety

Fresh flat-leaf parsley

¼ cup(s), chopped

Green shallot(s)

2 individual, chopped

Cherry tomatoes

150 g, diced


½ medium, finely chopped

Lemon juice

1 tbs

Mixed salad leaves

2 cup(s), (60g)

Oil spray

2 x 3 second spray(s)


  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.


TIPS: Patties can be prepared several hours ahead. Place on a baking-paper lined tray, cover and refrigerate until ready to cook. Use a 500g packet pre-diced butternut pumpkin to speed up prep time. You’ll find it in the fresh food section of major supermarkets.