Curried Pumpkin Patch Patties with Tahini Dressing
 
 
Serves: 2
Ingredients
For the pumpkin patties:
  • 1 Cup fresh roasted pumpkin*
  • ¼ Teaspoon cinnamon
  • ¼ Teaspoon curry
  • ¼ Teaspoon cumin
  • ¼ Teaspoon + a pinch sea salt
  • ¼ Teaspoon freshly ground ginger (use a microplane or ginger grinder)
  • ¾ Cup cooked brown Jasmine rice
  • ½ Cup chopped honey crisp apple
  • ¼ Cup golden raisins
For the salad:
  • 4+ Cups lacinato kale (3/4 of a standard bunch of kale)
  • 1 Shallot diced and sautéed
  • Handful of pepitas (pumpkin seeds)
  • Handful of pecans
  • Optional: Chopped apple
For the dressing:
  • ¼ Cup tahini
  • 1 Tablespoon freshly squeezed lemon
  • 1 Tablespoon white miso paste
  • ½ -1 Tablespoon maple syrup (depending on how sweet you like it)
  • Pinch of salt
  • ¼ Cup warm water
Instructions
For the pumpkin patties:
  1. Roast your pumpkin at 375F for about 45 minutes. The size of your pumpkin will determine the amount of roasting time needed. It is cooked when the flesh yields easily to an inserted fork.
  2. Combine pumpkin and spices. Because of the wide variety and varying flavor qualities of pumpkin available, make sure to test and adjust the seasoning to your liking.*
  3. Add remaining pumpkin patty ingredients and mix well to combine.
  4. To form the patty shape I line the lid of a jumbo sized jar (3.5" diameter) with plastic wrap. If you don't have a lid large enough, you can form the patties in your hands.
  5. Preheat a skillet until it is VERY hot. Drop in a tablespoon of oil (it should shimmer) then place your patties onto the pan.
  6. Cook until both sides are golden.
For the dressing:
  1. Combine all of the ingredients except for the water.
  2. Slowly pour water into the dressing mixing with a fork until desired consistency is reached. Add more water if necessary.
  3. Taste and adjust as necessary. The dressing on its own is not particularly sweet but in conjunction with the other salad ingredients it is perfectly balanced.
Put it all together:
  1. Wash and chop your kale.
  2. Once completely dry, massage ½ tablespoon of olive oil and some salt into your kale. Set aside.
  3. Dice and sauté shallots.
  4. Layer salad as follows: kale, shallots, pecans, and pepitas. Pour on dressing and slide your pumpkin patty on top.
Enjoy!
Notes
The quality of your fresh pumpkin MATTERS! There are a lot of varieties out there to chose from. I think the biggest factor in finding a great one is to learn where it came from and who's growing it. I love the French cheese pumpkin variety. If you can't get your hands on one of these you can use a sugar pumpkin, but be mindful that the flavor and intensity of pumpkin flavor will vary from pumpkin to pumpkin. A reliable and sweet flavored pumpkin, Kabocha (technically squash, but then again, so is pumpkin), can also be used in this recipe; the result will be a sweeter patty.
Recipe by at https://www.thescratchartist.com/curried-pumpkin-burgers/