Vegetarian Syrian Pumpkin Patties
Experience the irresistible flavors of Vegetarian Syrian Pumpkin Patties, a delightful Middle Eastern-inspired recipe perfect for a wholesome snack or light meal. These golden patties combine naturally sweet, tender pumpkin with hearty bulgur wheat, aromatic spices like cumin, cinnamon, and paprika, and fresh parsley for a burst of earthy freshness. A simple mix-and-fry technique creates a perfectly crisp crust while keeping the interior moist and flavorful. Ideal for vegetarians, these patties are a great make-ahead option and pair wonderfully with creamy yogurt or tangy tahini sauce. Quick to prepare and bursting with vibrant flavors, they bring a healthy, plant-based spin to your table.
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Recipe Information
Ingredients
- 500 g pumpkin (peeled and cubed)
- 120 g coarse bulgur wheat
- 50 g all-purpose flour
- 1 medium yellow onion (finely chopped)
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp paprika
- 2 tbsp fresh parsley (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil (for frying)
Instructions
Place the cubed pumpkin in a medium saucepan and cover with water. Bring to a boil over medium heat and cook until pumpkin is tender, about 10-12 minutes. Drain and transfer to a large bowl. Mash the pumpkin until smooth and let it cool slightly.
While the pumpkin is cooking, rinse the bulgur under cold water until the water runs clear. Drain well and set aside.
In the large bowl with the mashed pumpkin, add the bulgur wheat, flour, chopped onion, cumin, cinnamon, paprika, parsley, salt, and pepper. Mix well until the ingredients are evenly combined. The mixture should hold together when pressed. If it's too wet, add a little more flour, one tablespoon at a time.
Using damp hands, take a small handful of the mixture and shape it into a patty about 2 inches (5 cm) in diameter and 1/2 inch (1.3 cm) thick. Repeat with the remaining mixture, placing the patties on a parchment-lined tray.
Heat the olive oil in a large non-stick skillet over medium heat. Working in batches, cook the patties for 3-4 minutes on each side, until golden brown and crisp. Add more oil to the pan if needed between batches.
Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
Serve the patties warm as a snack or light meal. They pair wonderfully with a dollop of plain yogurt or a side of tahini sauce.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 20.7 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
