Pumpkin Kale Patties

• Vegetarian
• Gluten free

• Produce

  • 1 cup Chickpeas
  • 2 cloves Garlic
  • 2 cups Kale, loosely-packed
  • 1 Medjool date, pitted
  • 1/2 Pumpkin, cooked
  • 1 Sugar pumpkin, medium

• Condiments

  • 1 tbsp Mayonaise, Vegan

• Baking & Spices

  • 2 tsp Black pepper
  • 1 1/2 tsp Paprika, smoked
  • 2 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 1/2 cups Corn tortilla chips

Found on willfrolicforfood.com

Description

Ingredients

• 1 medium sugar pumpkin
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 1/2 cups corn tortilla chips
• 1/2 cooked pumpkin, skin removed and discarded (~1.5 cups cooked pumpkin)
• 1 cup chickpeas
• 2 cloves garlic
• 1 1/2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 medjool date, pitted
• 1 tablespoon vegan mayonaise
• 2 cups loosely packed kale, stems removed
• 1 1/2 cups uncooked basmati white rice
• knob of ghee or tablespoon coconut oil
• 3 cups water or vegetable stock
• 1 cup unsweetened coconut flakes or chips
• 1 1/2 cups fresh cilantro, chopped finely
• salt and pepper, to taste

Directions

• Preheat the oven to 400F. Line a medium baking sheet with parchment paper.
• Cut your pumpkin in half, scoop out the guts and remove the seeds (or reserve and roast the seeds with tamari and oil until crispy, as you like). Rub the cut side of the two pumpkin halves with olive oil. Sprinkle equally with salt, pepper and smoked paprika. Set the halves cut side down on your parchment lined baking sheet.
• Set the pumpkin on the middle rack of the oven. Bake for 20-25 minutes.
• Once cooked, remove the pumpkin (a fork plunged into the pumpkin will reveal soft, tender squash when done). Let cool on the counter until easy to handle with your hands.
• Make the pumpkin kale patties: Set the oven to 350F. Line two baking sheets with parchment paper and set aside.
• Add the corn tortilla chips to the bowl of a food processor fitted with an S blade. Grind the chips until they’ve become a semi-fine flour. Add the pumpkin flesh and the chickpeas and blend again until well combined. Then add the garlic, salt, pepper, paprika, vinegar, olive oil, date and mayo. Blend again until well combined, scraping down the sides of the bowl to incorporate any bits gone astray. Then add the kale and combine until everything comes together. It will become pliable like a malleable dough, and will form a dough ball in the machine as it runs.
• Using your hands, form balls of dough (around 12) and set them on your parchment lined baking sheets. Flatten into 3/4” thick rounds. Rub the tops with just a little bit of olive oil.
• Bake for 25 minutes, flip the patties and bake 8-12 minutes more or until golden brown.
• Serve hot alongside cilantro coconut rice, slices of the rest of the roasted pumpkin, baby greens or arugula and some vegan mayo (I used an aquafaba-based chipotle mayo).
• Add the rice, ghee/coconut oil and water to a large pot and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Remove from heat and let steam for another 10-15 minutes with the top on. Remove the top, fluff with a fork and stir in the coconut flakes, cilantro and salt/pepper to taste.