Pumpkin patties

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500g prepared pumpkin that has been peeled, deseeded and cut into cubes
300g prepared potato, that has been peeled and cubed
130g drained weight red kidney beans (a 215g can provides this amount)
1 red onion, peeled and diced
2½ tsp harissa paste or you could use chilli sauce or dried chillies to taste
1 tsp cumin seeds
20g parmesan cheese, finely grated
salt and pepper
200g breadcrumbs
a little olive oil
a little butter
Method
Put the cubed pumpkin onto a baking tray, sprinkle with olive oil and roast in the oven at 200° c (400°f, gas mark 6) for 15-20 mins until soft and beginning to brown at the edges.  In the meantime place the cubed potato in a pan and just cover with water and boil until tender. Fry the onion in a little oil and a little butter for 5-10 mins over a gentle heat until translucent. Drain the kidney beans and place into a large bowl.  Dry fry the cumin seeds over a medium heat for two minutes until their smell is beginning to be released.  When the pumpkin, potatoes and onion are all cooked add them to the kidney beans.  Add the harissa paste, the cumin seeds, the parmesan and salt and pepper to taste and mash the mixture well. If you have time allow the mixture to cool.  Place the breadcrumbs onto a plate. When the mixture is cool shape into patties and dip each patty well into the breadcrumbs.  You can now place them in the fridge until you are ready to cook.  When you are ready place the patties onto a baking tray and cook in a preheated oven at 180°c (350°f, gas mark 4) for 20-25 minutes until golden brown.