Quinoa, pumpkin, feta and pesto patties
Makes 8, Serves 4
200g (raw weight) pumpkin cut into 1cm cubes
250g truss cherry tomatoes
1 ½ cups cooked and cooled quinoa (1/2 cup raw)
2 eggs lightly beaten
100g feta crumbled
1 level tsp basil pesto
¼ cup flour
¼ cup basil leaves, torn
¼ cup sun dried tomatoes (I used Delmaine oil free sundried tomatoes in a jar)
1 clove garlic crushed
Preheat oven to 200 deg C. Place pumpkin cubes in a baking dish and spray with cooking spray. Toss to coat and season with rock salt and black pepper. Bake for 10 minutes, then add the truss tomatoes to the baking dish and cook a further 10 minutes, or until the pumpkin is cooked and the tomatoes at the just soft stage. Cool. (Ideally do this a little earlier so that the mixture is cooled before you add it to the feta etc)
In a large bowl mix all the ingredients together, apart from the roasted tomatoes. Mix well and season to taste.
Make into 8 patties, pressing mixture firmly to bind together. Chill 15 minutes to firm up if possible.
Cook on sprayed BBQ plate or fry pan over medium heat. They will take about 3-4 minutes each side to cook until golden. Drain on a paper towel then serve with the roasted tomatoes, chutney and a side salad.