Pumpkin Risotto Cakes


  • 2 c. cooked brown rice
  • 1 tsp. oil
  • 3 c. pumpkin or butternut squash, roasted until soft
  • 1 red bell pepper, finely diced
  • 1/2 c. chickpea flour
  • 1/2 tsp. salt
  • 2 tsp. mild curry powder
  • 1/2 tsp. fennel seeds
  • 1/2 c. water
  • 1 Tbsp. poppy seeds or black sesame seeds
  • fresh cilantro for garnish


  1. In a medium mixing bowl, combine brown rice, curry powder, fennel seeds, poppy or sesame seeds, salt, chickpea flour, red bell pepper, pumpkin and water.
  2. Mix very well with hands. Place by 1/2 cup measure onto oiled baking sheet. Bake at 350 degrees for 10 – 15 minutes.
Browse Cook(s): Jeremy Dixon
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.