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Pumpkin hash browns with broad beans salad

Name: Pumpkin hash browns with broad beans salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 350g podded broad beans; 200g coarsely grated butternut pumpkin; 200g coarsely grated sweet potato; 3 eggs, lightly beaten; 1/2 cup (50g) almond meal (we used Woolworths Macro); 1/4 cup (60ml) extra virgin olive oil; 1 cup snow pea tendrils; 1/2 cup small mint leaves; 100g mixed sprouts; Finely grated zest & juice of 1/2 lemon; 100g goat’s cheese, crumbled; Lemon wedges, to serve

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10m

Pumpkin hash browns with broad bean salad

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by delicious. team

delicious. team

Oct 10, 2016

Being healthy with a hangover doesn't need to be a chore. These pumpkin hash browns by Food Editor, Charlotte Binns-McDonald are every bit as tasty as they are good for you.

350g podded broad beans
200g coarsely grated butternut pumpkin
200g coarsely grated sweet potato
3 eggs, lightly beaten
1/2 cup (50g) almond meal (we used Woolworths Macro)
1/4 cup (60ml) extra virgin olive oil
1 cup snow pea tendrils
1/2 cup small mint leaves
100g mixed sprouts
Finely grated zest & juice of 1/2 lemon
100g goat’s cheese, crumbled
Lemon wedges, to serve

Method

1.

Blanch the broad beans in a saucepan of boiling salted water for 3 minutes or until tender. Drain and refresh in iced water, then peel and discard skins.
2.

Combine pumpkin, sweet potato, eggs and almond meal in a bowl. Heat 2 tbs oil in a large frypan over medium-high heat.
3.

In batches, add 1/4 cup pumpkin mixture for each hash brown to frypan. Cook for 2 minutes each side or until golden and cooked through. Drain on paper towel.
4.

Combine the broad beans, snow pea tendrils, mint, sprouts, lemon zest and juice and remaining 2 tbs oil in a bowl.
5.

Season hash browns and serve with bean salad, goat’s cheese and lemon.