01
Jan
2016

Squeakin’ squash patties (Low Fibre)

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Makes 10-12 serves, approx 2 grams of fibre per Pattie 
 
*Vegan, vegetarian friendly

Ingredients
  • Spray olive oil
  • 1 egg ( or equivalent vegan no egg, egg replacer)
  • *50 grams of crushed cashew nuts
  • 150 grams pumpkin peeled and grated
  • 100 grams of acorn squash
  • 180 grams of finely chopped *Chinese cabbage
  • 2 tablespoons of chives chopped finely
  • 300 grams (approximately three medium) peeled cooked Desiree potato roughly chopped
  • 2 tablespoons of mild curry powder
  • 80 grams of plain white breadcrumbs
  • Salt and pepper
Topping
  • Small tub of Greek yoghurt (vegan alternative ½ smashed avocado)
  • 1 tablespoon of chives
Method
  1. Spray a pan generously with olive oil and heat to medium temperature add grated pumpkin, nuts, squash and cabbage with chives and cook for 3-5 minutes. Add chopped potato and sprinkle curry powder over the top mix through and transfer the ingredients to a large bowl, allow to cool.
  2. Mash all the ingredients together adding the breadcrumbs salt, pepper and egg (or vegan alternative).
  3. Take two tablespoons of the mixture and round into 10-12 patties. Spray the pan again and cook the patties until golden brown on each side and cooked inside.
  4. Mix yoghurt (or avocado) with chopped chives and serve on top of patties
* crushed nuts not suitable for ostomy patients, cabbage may cause wind and bloating for ostomy patients