1x 700g butternut pumpkin, deseeded peeled and roughly chopped
1x 400g can chickpeas, rinsed and drained
1x large zucchini grated
1x large eggplant, sliced into large rounds
1x egg, lightly beaten
2x tablespoons plain flour
2x teaspoons of paprika
1 x teaspoon ground cumin
1x tablespoon extra-virgin olive oil
1x 250g natural yoghurt
Step 1: Boil water in a saucepan, add pumpkin and cook for 10 minutes or until tender. Drain the pumpkin. Place chickpeas in a bowl and add the pumpkin and mash together. Add the beaten egg, flour, cumin, grated zucchini and 1 teaspoon of paprika. Season to taste and stir until combined.
Step 2: Heat oil in a frying pan over medium-high heat. Spoon the pumpkin mixture into the pan to make 10cm round patties. Cook for approximately 5 mins or each side or until brown and cooked through. Grill the eggplant until cooked through.
Step 3: Combine remaining paprika and yoghurt in a bowl.
Step 4: Place pumpkin patties on the plate, top with grilled eggplant and a dollop of paprika yoghurt.
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