Soy and pumpkin patties are a nice appetiser, a tasty dish that is hard to give up, a dish that comes when hunger starts to set in and prepares for the upcoming meal. That’s why it must certainly be appetising but, at the same time, balanced so as not to weigh you down and allow you to fully enjoy the following courses.
Soy and pumpkin patties fulfil all these characteristics: they are light, healthy and tasty. And to continue having fun with patties and meatballs, dive into the Patties and meatballs section: you will find a solution to make young and old happy.
And if you are looking for a salad to go with these patties, try this Dominican salad or just prepare a mixed green and tomato salad.
Ready to start cooking?
Soy and pumpkin patties
12.20g carbohydrates per 100g
- 300g pumpkin cooked in the oven
- 150g boiled yellow soy
- 50g breadcrumbs**
- 30g leek
- parsley, extra virgin olive oil, salt, pepper and nutmeg
**Ingredients specific for celiacs
- Slice the leek thinly and put it in a pan with a little oil, brown it and add soy and pumpkin.
- Season with herbs and spices, add salt and blend in a food processor until creamy.
- Form into patties (we had about 14) and roll them in breadcrumbs. Brown in a non-stick frying pan with a little oil, then serve with fresh vegetables.
Version with gluten of Soy and pumpkin patties
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.
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