Ingredients :
- 30 g quinoa
- 125 ml water
- 1 1/2 cups cooked pumpkin
- 150 g canned chickpeas, drained and rinsed
- 1 egg
- 2 garlic cloves crushed
- 1 1/2 cups baby spinach leaves, finely sliced
- 20 g pine nuts
- 1 tsp smoked paprika
- to taste Chilli powder,
- to taste Salt,
Method :
- To cook quinoa: place the quinoa and water in a saucepan over a high heat. Cover with a lid. Bring to the boil and reduce heat to low. Simmer for 10-12 minutes. Drain off excess liquid and set aside to cool.
- Place the cooked pumpkin, chickpeas and egg in a medium bowl and mash until a chunky consistency is formed.
- Add the cooked quinoa, garlic, baby spinach, pine nuts, paprika, chilli powder and salt and mix until well combined
- Shape the mixture into eight small patties and refrigerate for 30 minutes
- Heat a non stick fry pan over medium heat and spray lightly with cooking spray
- Remove patties from the refrigerator and fry for 2-3 minutes on each side until cooked through
- Serve the patties in a wrap or on top of a salad
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