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Pumpkin and Quinoa Fritters

Ingredients:

650g pumpkin or sweet potato peeled and chopped into 1cm cubes

1 tbs olive or coconut oil

1⁄2 cup cooked quinoa

1⁄2 cup fresh gluten free
bread crumbs or flour
(I choose buckwheat — only use 1⁄4 cup)

2 chia eggs (for one egg mix 1 tbs chia seeds with 3 tbs warm water – allow to sit for a few minutes)

150g vegan ‘bio’ cheese

1 tsp cumin (or other spices)

1 tsp ground coriander (or basil/other herbs)

1⁄4 cup coriander leaves

Method:

  1. Preheat oven to 180°C. Place the pumpkin/sweet potato on a baking tray and cook for 45 minutes. Set aside to cook slightly.
  2. Meanwhile, place quinoa and 1 cup water
in a saucepan. Bring to the boil, reduce heat to low and simmer, uncovered for 8-10mins, until all liquid is absorbed and quinoa tender. Set aside to cool.
  3. Add pumpkin, breadcrumbs, chia egg, cheese, oil, spices and coriander leaves to quinoa. Mix and divide into 12 patties.
  4. Cook patties for 2-3 mins in a non-stick fry pan over medium-high on each side, until golden. Alternatively roast in the oven. Serve with salad or vegetables.

 

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