Pumpkin and Oat Patties are a wholesome, flavorful alternative to traditional meat patties. Infused with the natural sweetness of pumpkin, the nutty crunch of toasted sunflower and sesame seeds, and a touch of aromatic spices, these patties are both satisfying and nutritious—perfect for lunch, dinner, or a healthy snack.
Ingredients:
- 4 cups grated pumpkin
- 3 tablespoons garlic and parsley marinade (in oil)
- 1 bunch fresh dill (or 1 tablespoon dried dill)
- ½ cup toasted sunflower seeds
- ½ cup toasted sesame seeds
- 6 cups rolled oats
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Optional: ½ teaspoon chili flakes for a subtle kick
- 1 cup water (divided as needed)
Instructions:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the grated pumpkin and sauté for 2–3 minutes. Lightly season with salt.
- Stir in the garlic and parsley marinade, black pepper, cumin, smoked paprika, and nutmeg. Add ½ cup water and cook for 4–5 minutes until pumpkin softens.
- Add 4 cups of water, adjust salt as needed, and simmer for about 10 minutes until creamy. Remove from heat.
- Mix in the toasted sunflower seeds, sesame seeds, chopped dill, and remaining ½ cup water. Taste and adjust seasoning, adding chili flakes if desired.
- Stir in the rolled oats until fully combined. Let the mixture cool slightly—this allows the oats to absorb moisture and firm up.
- Using wet hands, shape the mixture into patties, mini burgers, or kebabs.
- Heat the remaining olive oil in a pan and cook the patties for 3–4 minutes per side, until golden and slightly crispy.
Tips:
- If your rolled oats are coarse, pulse them briefly in a food processor to make them bind better.
- For extra flavor, sprinkle a pinch of smoked paprika or cumin on top before frying.
- Serve with a yogurt dip, tahini sauce, or fresh greens for a complete meal.
