Kate Levins from Brunchfast Club shows us how to whip up these scrumptious and healthy medallions.
Chop the pumpkin, cover with water and bring to the boil in a large saucepan (about 15 minutes). Drain the pumpkin well and put it back into the saucepan.
Drain and rinse the chickpeas, then add to the saucepan with the pumpkin.
Mash the pumpkin and chickpeas together. Do not worry if the chickpeas aren't fully mashed, whole or partially whole chickpeas add a nice texture.
Add the diced onion, minced garlic, chopped herbs and spices to the saucepan along with the cup of cracked wheat. Stir well.
Mix in the cup of four. The consistency should resemble very thick mashed potato. If the mixture is too runny, at 1/4 - 1/2 cup more flour.
Line two baking trays with baking paper. Each pumpkin medallion can be measured out with a tablespoon and placed evenly onto the lined baking tray.
Spray lightly with olive oil and bake into a hot oven- 200C or 400F. Flip the pumpkin medallions over halfway through the cooking time.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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