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Ingredients

1 cup finely diced pumpkin
olive oil or canola spray
1 onion, finely chopped
1 tsp minced garlic
1 tsp minced chilli
1 tbsp curry powder
800g (2 x 400g cans) butter beans, rinsed and drained
200g frozen spinach, defrosted and excess water squeezed out
½ cup couscous
¼ cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh chives
12 slices sourdough bread
1 cup beetroot dip
100g mixed lettuce leaves
3 tomatoes, sliced
1 cup chutney

Method

Cook pumpkin in microwave on HIGH for 1-2 minutes or until soft, drain.

Spray a non-stick frypan with oil and cook onion, garlic and chilli over medium heat until soft. Add curry powder and cook for 1 minute.

Mash beans and pumpkin and combine with spinach, couscous, herbs and onion mixture. Wet hands and shape mixture into 6 flat patties. Refrigerate for 15 minutes.

Preheat barbecue to medium heat and cook patties for 5 minutes each side or until heated through.

Spread 6 slices of sourdough with beetroot dip. Top with lettuce and tomatoes, then a patty, a spoonful of chutney and another slice of bread.