If you are still wondering what to do with all that gorgeous pumpkins that are out there on the market now here is another creative idea. From my experience, shaping vegetables into burgers makes them much more popular by both adults and children. And the fragrant, spicy mango salsa is to die for!
And here is the recipe:
Makes 6 to 8 burgers, depend on the size
For the burgers:
1 smallish pumpkin (round 700g net weight)
2 organic free range eggs
A bunch of fresh coriander and basil each, finely chopped
1 tsp red curry paste (optional)
1 tsp Himalayan (or other) salt
3 tbsp chickpea flour
Coconut oil for frying
For the mango salsa:
1 very ripe mango, peeled, stone removed and sliced
1 red chili pepper
1 garlic clove
1 cm thick slice of ginger
3 tbsp desiccated coconut
Juice from 1 lime
1 tbsp honey
1/2 tsp salt
Grate the pumpkin (use food processor if you have), coarsely and transfer to a bowl. Add the rest of the ingredients and mix/ knead to a sticky mixture. Creat burger like patties and fry them in coconut oil in a covered non-stick pan till both sides are golden brown.
Wile the burgers are cooking, place all the sauce ingredients in a food processor container or blender and whiz to a smooth consistency.
Serve the burgers hot with a generous dollop of the mango sauce.
Tip: if you are using an organic pumpkin then leave the skin on.