Pumpkin & chickpea patties with ginger glazed vegetables

30 Min
pretty easy
4 People
Rating starstarstarstarstar
A sticky plate of flavour packed patties, accompanied with a side of freshness. It’s the perfect go-to meal that everyone will love!
1. Set oven to 220ºC. Wedge fennel (reserve fronds), apples and onion. Halve brussels sprouts. Toss on a lined oven tray with ginger relish and 1 tbsp oil. Roast for 20-25 minutes, or until cooked through.

2. Crush garlic. Chop reserved fronds (use to taste), combine with yoghurt and 1 tbsp water. Season to taste with salt and pepper. Set aside.

3. Heat a frypan over medium heat with 1 tbsp oil. Add patties to cook for 2 minutes on each side, or until warmed through.

4. Place patties on plates, top with vegetables. Trim and roughly cut watercress to garnish. Drizzle over garlic yoghurt to serve.
Fennel 1
Green apples 2
Red onion 1
Brussels sprouts 150g
Ginger relish 1 jar (180g)
Natural yoghurt 1/2 tub (100g)
Pumpkin & chickpea patties 2 x 2-pack
Watercress 1 bowl

From your pantry:
oil (for cooking), salt, pepper, garlic (1/2 clove)