Delicious as a light healthy lunch, entrée, a children’s dinner or in a salad wrap.
Served here with local Sunshine Coast product Noosa Chilli Jam.
Using fantastic crumbs with Quinoa and the lovely flavour of pumpkin.
- 1 packet Mighty Bean Tempeh, savoury
- 1 & 1/2 cups pumpkin, cooked and mashed
- 1 cup red lentils, cooked and drained
- 2 long spring onions, finely chopped
- 1 cup cooked chickpeas (you can used tinned)
- 1 cup Besan Flour
- 2 teaspoons chili ( I used Gourmet garden mild chilli paste, or to taste)
- 2 teaspoons Australian garlic (I used Gourmet Garden Garlic paste)
- 1 tbsp fresh parsley, finely chopped
- ½ cup pepita seeds
- ¼ cup sesame seeds
- Orgran Multigrain crumbs with Quinoa
- 1 tablespoon oil
- Karom Himalayan salt and fresh cracked black pepper, to taste
- Chop the Tempeh into small cubes.
- In a large bowl, combine the cooled mashed pumpkin, lentils, chickpeas, pepita seeds, sesame seeds, spring onion, parsley, chilli paste, garlic paste and besan flour.
- Add in the tempeh cubes.
- Season to taste with the salt and pepper.
- Place some of the Quinoa crumbs in a separate bowl.
- Roll tablespoon size amounts of the mixture in your hands and then roll in the crumbs.
- Flatten lightly and continue until all mixture has been used.
- Heat the oil in a non stick frying pan to a medium heat and lightly fry the bites until nice and golden on both sides.
- Serve with dipping bowls of Noosa Chilli Jam.
- Beautiful with a nice fresh salad for a healthy dinner.
- Great for picnics and lunches.
- Place 2-3 bites in a wholegrain wrap on a bed of fresh salad greens and some Noose Chilli Jam to make a healthy and filling kebab.
- Vegetarian friendly.
- Good source of protein.
- These can be a little tricky to fry, so just do 2-3 at a time.
- Make them small bites and serve with an organic tomato based sauce if the chilli jam is too hot for their taste.
Recipe Food Image Photography ©RebeccaMugridge 2012