Low in saturated fat, this healthy meal is a great way to use up a variety leftovers.
Prep Time : 0:25 | Cook Time : 0:25 | Total Time : 0:50 | Serving : 4 person.
Ingredients
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2 tablespoons olive oil
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2 rashers middle bacon, trimmed, finely chopped
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250g kent pumpkin, peeled, grated
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2 cups shredded savoy cabbage
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4 green onions, thinly sliced
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11/2 cups (about 275g) cooked potato
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3 teaspoons mild curry powder
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11/4 cups fresh breadcrumbs
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1 egg, lightly beaten
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200g Tamar Valley Greek Style Yoghurt
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1 Lebanese cucumber, peeled, halved, thinly sliced
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200g grape tomatoes, halved
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50g baby rocket
Method
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Step 1
Heat half the oil in a large frying pan over medium-high heat. Add bacon, pumpkin, cabbage and three-quarters of the onion. Cook for 5 to 7 minutes or until tender. Add potato and curry powder. Using a fork, roughly mash vegetables together. Season with salt and pepper. Transfer to a large heatproof bowl. Set aside to cool. Stir in breadcrumbs and egg.
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Step 2
Using 1/4 cup of mixture at a time, shape mixture into 12 patties. Heat remaining oil in pan over medium heat. Cook patties, in batches, for 3 minutes on each side or until golden brown and heated through.
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Step 3
Combine yoghurt and remaining green onion in a small bowl. Season with salt and pepper. Combine cucumber, tomatoes and rocket in a medium bowl. Serve patties with yoghurt and salad.