Autumn Lentil and Pumpkin Patties with Apple Cabbage Salad

Hearty patties made from brown lentils and Hokkaido pumpkin with walnuts, served with a fresh apple and cabbage salad. A filling, protein-rich autumn dish that will also win over meat eaters.

By yumbelo · 2 servings · 55 minutes

Ingredients

• 150 g brown lentils, dried
• 250 g Hokkaido pumpkin
• 1 pc onion
• 1 pc garlic clove
• 40 g chickpea flour
• 30 g walnuts, chopped
• 1 tsp sweet paprika powder
• 1 tsp ground cumin
• salt
• pepper
• 3 tbsp cooking oil
• 150 g white cabbage
• 1 pc tart apple
• 2 tbsp apple cider vinegar
• 1 tsp maple syrup

Method

1. Cook the lentils in plenty of unsalted water for about 25 minutes until soft, then drain and let them drain well.
2. Remove the seeds from the pumpkin and grate it finely. Finely dice the onion and garlic.
3. Heat 1 tbsp oil in a pan, sweat the onion and garlic until translucent, add the pumpkin and cook for 5 to 7 minutes until soft.
4. Roughly mash the lentils and mix with the pumpkin, chickpea flour, walnuts, paprika, cumin, salt and pepper until a moldable mixture forms. If it is too soft, add a little more chickpea flour.
5. Shape the mixture into about eight flat patties.
6. Shred the white cabbage very finely and cut the apple into fine strips. Toss with apple cider vinegar, 1 tbsp oil, maple syrup and a pinch of salt, and let it rest briefly.
7. Heat the remaining oil in a non-stick pan and fry the patties over medium heat for 4 to 5 minutes per side until golden brown.
8. Serve the patties topped with the apple and cabbage salad immediately.