Chickpea & Butternut Squash Fritters

These fritters are a highly nutritious meal and terrific if you can only eat smaller portions. You can have one or as many as you like depending on your appetite. They can be made smooth and moist if you have a dry mouth or difficulty swallowing. Add a dollop of sour cream on top for extra moisture or if you have lost weight.

Alyx

Suitable to eat when you have
these side-effects:

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 4
Prep & cook time: 25 minutes

  • 400g butternut squash, cubed
  • 200g tinned chickpeas, drained
  • 3 tablespoons flour
  • 1 large egg
  • 4 spring onions, finely sliced
  • 1 garlic clove, minced
  • 2 teaspoons chopped fresh sage leaves
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chilli flakes
  • Salt & pepper to taste
  • Canola oil or olive oil
  • Place a steamer basket into a saucepan over medium heat, add in the squash and cook for about ten to twelve minutes until it becomes tender. 
  • Using a food processor or a high-speed blender, add the squash along with the chickpeas, flour, egg, spring onion, garlic, sage, cumin, chilli flakes, salt, and pepper. Pulse until the mixture is completely blended. 
  • Make patties out of the blended mixture and fry in a non-stick pan with the oil. Working in batches and cook for about three to four minutes each side until they become golden brown in colour.
  • Place on a paper towel-lined plate and set aside. Serve the patties with salad greens and enjoy. 

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Serves: 4

Prep & cook time: 25 minutes

  • 400g butternut squash, cubed
  • 200g tinned chickpeas, drained
  • 3 tablespoons flour
  • 1 large egg
  • 4 spring onions, finely sliced
  • 1 garlic clove, minced
  • 2 teaspoons chopped fresh sage leaves
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chilli flakes
  • Salt & pepper to taste
  • Canola oil or olive oil
  • Place a steamer basket into a saucepan over medium heat, add in the squash and cook for about ten to twelve minutes until it becomes tender. 
  • Using a food processor or a high-speed blender, add the squash along with the chickpeas, flour, egg, spring onion, garlic, sage, cumin, chilli flakes, salt, and pepper. Pulse until the mixture is completely blended. 
  • Make patties out of the blended mixture and fry in a non-stick pan with the oil. Working in batches and cook for about three to four minutes each side until they become golden brown in colour.
  • Place on a paper towel-lined plate and set aside. Serve the patties with salad greens and enjoy. 

Serves: 4

Prep & cook time: 25 minutes

1

Ingredients:

  • 400g butternut squash, cubed
  • 200g tinned chickpeas, drained
  • 3 tablespoons flour
  • 1 large egg
  • 4 spring onions, finely sliced
  • 1 garlic clove, minced
  • 2 teaspoons chopped fresh sage leaves
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chilli flakes
  • Salt & pepper to taste
  • Canola oil or olive oil
  • Place a steamer basket into a saucepan over medium heat, add in the squash and cook for about ten to twelve minutes until it becomes tender. 
  • Using a food processor or a high-speed blender, add the squash along with the chickpeas, flour, egg, spring onion, garlic, sage, cumin, chilli flakes, salt, and pepper. Pulse until the mixture is completely blended. 
  • Make patties out of the blended mixture and fry in a non-stick pan with the oil. Working in batches and cook for about three to four minutes each side until they become golden brown in colour.
  • Place on a paper towel-lined plate and set aside. Serve the patties with salad greens and enjoy. 

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

Smaller Portions

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

Smaller Portions

Snacks & Treats

Desserts