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Chipotle pumpkin patties with eggs and avocado
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Leftover onion and pumpkin
¼ tsp chipotle chilli flakes, plus extra to serve
200g can sweetcorn, drained
½ x 25g pack coriander, leaves picked, stalks finely chopped
1 unwaxed lime, zested
1 tbsp plain flour
1 tbsp olive oil
1. Finely chop the leftover onion and put in a bowl with the pumpkin, chipotle chilli flakes, sweetcorn, coriander stalks, lime zest, flour and 1 egg; season and stir to combine. Heat ½ tbsp oil in a large frying pan, then equally divide the mixture into 4; spoon into the pan, flattening into patties. Cook for 8-10 minutes, flipping halfway, until piping hot in the middle and golden on the outside.
2. Meanwhile, cut the lime into wedges and slice the avocado; squeeze over a little lime juice. In a second pan, heat the remaining ½ tbsp oil; fry the remaining 2 eggs to your liking. Serve the patties topped with the avocado and eggs, a scattering of coriander leaves, extra chilli flakes and the lime wedges for squeezing over.
Cook's tip Use the leftover roast pumpkin and onions from the recipe for pumpkin, kale and halloumi traybake.
Typical values per serving:
This recipe was first published in October 2021.
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