When is a hamburger not a hamburger? When there's no meat, of course.

Now, I find it very hard to pass up a burger, whatever the main component is made of. I do have a soft spot for a traditional Aussie beef burger which, of course, must contain a slice of tinned beetroot (if only to ruin that spotless white tee-shirt I'm wearing).

But if you're having a hard time getting the kids to eat their vegetables, I'm confident today's recipe will get them over the line.

VEGIE BURGERS

Serves 4

INGREDIENTS

600g pumpkin, peeled and seeded

1 x 400g can chickpeas, rinsed and drained

2 tbsp chopped parsley or chives

2 large free-range eggs

2 tbsp plain flour

1 tsp sweet paprika

1 tsp ground cumin seeds

Salt and pepper, to taste

1 1/2 cups dried breadcrumbs

Olive oil, to cook

Rocket leaves, to serve

METHOD

Cut pumpkin into 2cm chunks and steam for 10 minutes. Place in a large bowl with the rinsed and drained chickpeas; mash with a potato masher. Add chopped herbs, one of the eggs, flour and spices; mix until combined and season to taste.

Whisk the other egg lightly. Form vegetable mixture into four patties. Dip each into egg then into breadcrumbs. Refrigerate for an hour. Heat oil in a frypan; fry patties for four minutes each side or until golden and cooked through. Serve immediately with rocket leaves or make them into burgers with buns, salad and cheese.

maggies.column@bigpond.com