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
- Preheat oven to 180°C. Place the pumpkin/sweet potato on a baking tray and cook for 45 minutes. Set aside to cook slightly.
- 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.
- Add pumpkin, breadcrumbs, chia egg, cheese, oil, spices and coriander leaves to quinoa. Mix and divide into 12 patties.
- 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.