Ingredients:

• 1/4 cup / 40 g onion, thinly sliced
• 1 tsp / 2 g curry powder
• 1 1/2 cups / 174 g pumpkin, chopped into small chunks
• 1 tbsp / 9 g chili pepper (sliced)
• 2-3 sprigs cilantro
• 1/2 tbsp / 7 g coconut oil

Directions:

• In a large bowl, microwave the pumpkin for 4-5 minutes until cooked through. Then mash with a fork.
• In a frying pan, sauté the onion with the oil on a medium heat until lightly browned. Add the onion to the pumpkin.
• Add chili, cilantro and curry to the pumpkin and onions and stir well. Cool slightly.
• Press into a patty and add baking mix if needed.
• Fry on both sides for several minutes. Serve with soured cream (optional) and extra chili and cilantro.

Goes really well with low protein rice on the side!

Nutritional Information:

• Calories: 133 kcals
• Phe: 89 mg
• Protein: 3 g