Ingredients

  • 400g butternut squash, peeled, seeds removed, cut into chunks
  • 250ml sunflower oil plus 2 tbsp
  • 3 shallots, finely diced
  • 1 tsp cumin seeds
  • 2 garlic cloves, mince
  • 1 green chilli, finely chopped
  • 10g fresh ginger, grated
  • 1 tsp ground coriander
  • 400 g tin chickpeas, drained and rinsed
  • 1 large egg, beaten
  • 2 tbsp gram flour
  • 60g ground polenta
  • 2 tbsp mint, flat-leaf parsley and coriander, finely chopped
  • 2 tbsp lemon juice
  • 250g thick fat-free Greek yogurt

Method

  1. 1

    Preheat the oven to 200°C/gas mark 6. Toss the butternut squash in 1 tbsp oil and season. Lay out on a baking tray and roast for 25 minutes or until tender.

  2. 2

    Meanwhile, heat 1 tbsp oil in a frying pan. Add the shallots and cumin seeds and cook for 2 minutes until the shallots just start to soften. Add the garlic, chilli, ginger and coriander and cook for a further 2 minutes. Remove from the heat.

  3. 3

    Add the butternut, chickpeas and spiced shallot mixture to a food processor and pulse until combined, and the butternut has broken down but there are still chickpea pieces. Transfer to a large bowl and stir in the egg, gram flour and plenty of seasoning until combined.

  4. 4

    Put the polenta in a bowl. Shape the butternut mixture into 16 little ‘patties’ and then coat in the polenta until completed covered. Heat the remaining oil in a deep frying pan until it reaches approximately 170°C. Add the patties 4 at a time, turning them over after 2 minutes, then repeat on the other side. Transfer the patties to a kitchen towel-lined plate while you cook the others.

  5. 5

    As you cook the other batches, keep an eye on the time – the oil will get hotter, so the patties will probably need to cook for a little less time.

  6. 6

    Combine the chopped herbs and lemon juice with the Greek yogurt and season to taste. Serve along with the patties.

Nutritional Details

Each serving provides
  • Energy 1976kj 472kcal 24%
  • Fat 30.1g 43%
  • Saturates 3.5g 18%
  • Sugars 7.5g 8%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 816kj/195kcal

Each serving provides

32.2g carbohydrate 4.6g fibre 16.0g protein

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