Ingredients: Makes six patties
Around 1/4 of a medium Kent Pumpkin
3/4 cup of cooked white quinoa
1/4 -1/3 of a cup of organic rolled oats
One medium zucchini
Goats Cheese (as much as you please – topped on patties once cooked)
Pumpkin seeds (two tablespoons)
Pepper (to taste)
Himalayan salt (to taste – around one pinch)
Dried thyme (around one teaspoon for the mixture and one teaspoon for the pumpkin)
Coconut oil (one teaspoon)
Method:
1) Cut up pumpkin into small cubes. Drizzle with olive oil, pepper and thyme and place in the oven (180 degrees celsius) for approx. 30 mins. The time will be slightly different for everyone depending on your oven etc. * If you can easily place a fort through, and its slightly crispy on the outside, you know the pumpkin is ready!
2) Whilst the pumpkin is cooking, wash the zucchini and grate it. You also need to remove the water from the zucchini. We simply use my hands and compress it. However a more ‘technical’ way is to spread the zucchini on a tea towel with some salt, and then fold the towel and twist it from both ends. That should also do the trick of removing any excess water. You really do not want the zucchini too wet, it will ruin the mixture making it too ‘gooey’.
3) Once the pumpkin is ready, let it cool down for around 15 mins. Then grab a fork and mash the pumpkin until there are no too obvious chunky bits.
4) In a large bowl, combine the pumpkin, zucchini, quinoa, oats, pumpkin seeds, thyme, pepper and himalayan salt. Use your hands in order to mix the ingredients well! If your mixture seems too wet, simply add more oats.
5) Sperate the mixture into six evenly sized burger-looking patties.
6) On a medium-high pan, add one teaspoon of coconut oil. Once the pan is hot place patties face down. I cooked them a few minutes on each side, just until they browned (cooking time will also vary for everyone.. You want it to be slightly crunchy on the outside and nice and soft on the inside)
7) Serve on a plate with a fresh spinach salad and top with goats cheese. * You can also add some poached eggs, smoked salmon or avocado to make it into a BRUNCH MEAL!
Perfect on a Sunday morning.
in bed.
with a strong brew.
