zoom Chipotle pumpkin patties with eggs and avocado

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    Chipotle pumpkin patties with eggs and avocado

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    Chipotle pumpkin patties with eggs and avocado

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    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
    3 eggs
    1 tbsp olive oil
    1 avocado  


    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.  

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    Cook's tip Use the leftover roast pumpkin and onions from the recipe for pumpkin, kale and halloumi traybake.  


    Average user rating

    3 stars