Pumpkin Quinoa Patties
Servings: 6
Calories: 134kcal
Delisciously tasty vegetarian patties great for lunch or dinner.
Print Recipe
Equipment
- frypan, bowl, measuring spoons, egg flip
Ingredients
- 1 cup pumpkin mashed
- ½ cup quinoa or 1 cup cooked quinoa
- 1/2 onion
- vegetable stock pinch
- 1 clove garlic minced (optional)
- 1 egg
- 3/4 cup dried breadcrumbs
- 1/4 teas cumin
- 1/4 cup parmesan cheese grated
- 2 tabs fresh basil chopped finely
- pepper pinch
- 3 tabs olive oil for frying
Instructions
- Cook the quinoa first. Add 1 cup water the veggie stock cube and 1/2 cup quinoa (that's been thoroughly rinsed to clear) to a pot and bring to the boil. Reduce to simmer for around 15 - 20 minutes or until quinoa is cooked and absorbed the water. Allow to cool.
- Combine mashed pumpkin, quinoa, onion, garlic (if using), egg, breadcrumbs, cumin, parmesan cheese, basil and pepper. Mix till combined. The mixture may seem a little on the wetter side and if need be add a little more breadcrumbs if you like.
- Form into 6-8 patties and pop into the fridge for 15 minutes until they firm up slightly.
- Heat a larger style frypan on medium heat with olive oil.
- Pop your patties into the frypan and flatten to form more of a rissole shape by pressing slightly with an egg flip.
- Cook for 4-5 minutes and flip over carefully and cook the other side for the same or slightly less time. Keep and eye out to make sure they don't burn.
Notes
Note 1. Remember to rinse your uncooked quinoa thoroughly first. This will avoid it tasting bitter.
Nutrition
Serving: 6g | Calories: 134kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 151mg | Potassium: 177mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1739IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 2mg
