Pumpkin and Quinoa Patties

These patties are light in texture and tasty to eat while being incredibly good for you. Just four patties provides a third of your daily fibre requirements to feed your gut bacteria and support digestion, detoxification and blood sugar balance.

About Quinoa
Pronounced ‘keen-wah’, quinoa is a seed rather than a true grain. This makes quinoa more easily digested and higher in nutrients than many grains. Quinoa is one of only a few plants that offer all the essential amino acids, and is known as a complete protein. This makes it a great choice for vegetarians. Quinoa also offers iron and a range of B vitamins that aid energy and blood health. One cup of cooked quinoa offers one third of your magnesium requirements, an essential mineral for managing stress and one which many people are deficient in. Finally, quinoa is rich in antioxidants that are essential for protecting our body from free radical damage that can otherwise cascade into a variety of chronic diseases.

Ingredients
1 C pumpkin puree*
3 C cooked quinoa** (see below for how to cook perfect soaked quinoa)
3 eggs
1 tsp salt
1 onion, chopped
1 C almonds, grind into flour (or 150gm / 1.5 C of ground almonds)
1 1/2 T coconut flour
4 T nutritional yeast
⅓ C chopped parsley or wild herbs such as chickweed and puha
¼ C grated carrot
1 garlic clove or ⅓ tsp garlic powder

To prepare
Mix all ingredients together, let stand for 5 mins to firm up. Scoop out tablespoon size portions, pan fry for 2 mins on each side until golden or alternatively bake in the oven. Serve with chutney and coconut yoghurt, more vegetables and salad or turn them into burgers.  

Notes:
* Roast a whole pumpkin for an hour or until tender. Allow to cool until able to handle. The skin peels away easily and it is easy to cut open and scoop out the seeds. Puree the flesh in a blender, freezing extra in portions for later recipes, or use as the base of a soup or sauce.
** To maximise the nutritional benefits from quinoa, first soak the grains in warm water with a little vinegar for at least four hours before cooking. This reduces the phytic acid content, making it easier to digest and increasing the bio availability of nutrients. To prepare perfect soaked quinoa, soak 1 1/2 C quinoa for 4+ hours in warm water with a dash of vinegar. Drain and rinse. Place in pot, add fresh water until quinoa is just covered. Add lid and put on high heat until just simmering. Turn off the heat and let sit covered for 10 mins until water is absorbed. 

Substitutions:
Replace the ground almonds and coconut flour with 1 C gluten free breadcrumbs. Replace the eggs with 3 Tbspn of ground flax/chia mixed into a gel with 9 Tbspn of water, allow to sit 15 mins to thicken.