'Primary Production' practicals make Fridays the days that I look forward to the most. I've traded in my chef knife for a grafting knife and (fingers crossed) when Spring comes around, I'll be posting photos of finger lime buds shooting out of lemon rootstock! Aside from grafting, we've been learning about planting mediums, various methods of propagation, the importance of soil structure, etc. which we then get to apply out in the field.
Our plot (our = Roi + I) no. 11 contains bok choy, choy sum, pak choi, kohl rabi, basil, onion, chives; and also beetroot, silverbeet and celeriac (although I'm wondering if/when these will sprout). I couldn't help myself and interplanted the entire bed with snake beans, which we built a trellis for last week. When faced with a big box of open seed packets, I can't resist filling any extra space in our plot with as many bizarre plants as I can find. Roi is lovely for putting up with me! :b
No more fat salads for me thank you.
Chickpea & Pumpkin Patties
425 g cooked chickpeas, drained wellBring pumpkin and garlic to the boil in a pan with water.
22 g parsley leaves
75 g breadcrumbs
250 g pumpkin, diced
2 garlic cloves
120 g onion, finely diced
10 g olive oil
6 g sweet paprika
5 g ground cumin
115 g greek yoghurt
4 g lemon juice
1/2 cup plain flour for dusting
Simmer until cooked through.
Strain and cool.
Heat olive oil in a pan.
Add diced onion and a pinch of salt.
Sweat over medium heat (the onion, not you) until cooked through.
Add paprika and cumin.
Toast spices for a minute until fragrant.
Remove from heat and cool.
Throw the chickpeas, parsley, breadcrumbs, egg and garlic into a food processor and pulse until it binds together (a few whole chickpeas here and there doesn't matter).
Gently stir through pumpkin and onion.
Form into as many patties as you like, keeping them about 2.5 cm thick. (The thinner you make your patties, the more you increase the likelihood of them falling to bits before they reach the pan. You could even shape them into balls and then flatten them in the pan afterwards, although the sides won't be nearly as neat.)
Dredge both sides in flour.
Pan fry over medium heat (give them a gentle press with a spatula to maximise surface contact) with a little oil for 3 mins each side.
Season and serve.