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Greek · Starter
Baked Chickpea-Pumpkin Patties with Mint
Wrung-out grated pumpkin, coarsely mashed chickpeas, red onion and fresh mint or dill bound with egg and breadcrumbs, then shaped small and baked until crisp. A Dodecanese-style way to use up a pumpkin, with or without cheese.
- YieldMakes about 20 to 24 patties
- Hands-on50 min
- Total1 h 24 min
- Difficulty
Ingredients
- 390 graw pumpkin, about 3 cups, coarsely grated
- to tastesalt and pepper
- 340 gcooked chickpeas, good-quality canned, 2 cups, rinsed and drained
- 1large red onion, finely chopped
- 2 clovesgarlic, minced
- 1 bunchfresh mint or dill, leaves only, finely chopped
- 1large egg, slightly beaten
- 80 gplain dried breadcrumbs, 1/2 to 1 cup, as needed
- to tasteall-purpose flour, as needed to firm the mixture
- 120 mlextra-virgin olive oil, 1/2 cup or more, for brushing
- 100 gcrumbled Greek feta, 2/3 cupoptional
- 50 ggrated Kefalotyri, Kefalograviera, Parmigiano or Romano, 1/2 cupoptional
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