I love, love, love small vegetable or grain cakes/patties. They are mostly simple and quick, perfect for a snack, in a sandwich, with a salad or to dip in small wonderful sauce.
I have already showed you two easy ones with quinoa, one with cauliflower and one with pumpkin, but this one is even more simple. Basically I only used 3 ingredients, ground almonds, tahini and pumpkin. Plus some little spices, but it would be also lovely without anything, the pumpkin-tahini combo is just amazing by itself.
Sometimes I turn on my oven and feel like baking a lots of things at the same time, you know, saving energy and time. Like yesterday I wanted to roast some bell peppers, but there is so much more space left, so I put one aubergine next to them for some eggplant spread, plus a small pumpkin cut into pieces. I didn’t have any plans with the pumpkin, I put them in a small box and they set in the fridge until today. Usually I either make a quick salad with them, or blend them for a pasta sauce, but I tell you, today I had seriously nothing in my fridge. And I felt so amazingly lazy, I could not go out to buy anything.
So I started to look through my ingredients and decided to make little pumpkin cakes. And to be authentic to my empty fridge I decided to keep it as simple as I just can, that’s how this recipe was born. But don’t worry, it tastes so crazily good, you would not believe it requires only 3 (okay, 5) ingredients.
- 1 small pumpkin (about 700g)
- 1 tbsp tahini
- 2 tbsp ground almond or almond flour
- 1 tsp thyme
- 1 clove of garlic
- salt, pepper
- Preheat oven to 200°C. Cut your pumpkin into small pieces and place them on a baking tray. Season them with a little salt and pepper, and bake for about 30 minutes.
- Once they are soft take them out and place them in a bowl. Smash them with a fork, or use a blender, if you want a really smooth finish. Add the tahini, the almond, the crushed garlic and the thyme to it and mix everything well together.
- Mould the mixture into 4 medium size cakes and place them on a baking tray again. You can sprinkle a little bit ground almond on the top of them to make them extra crispy. Put them in the oven for about 20 more minutes. Enjoy!