Ingredients Patties 500 g roast pumpkin
100 g quina almond meal (or flour)
1 small red onion, finely chopped
1/3 bunch fresh coriander
2 tbsp chia seeds - soaked in 4 tsbp water until gel like (or 2 eggs)
Salt and pepper
Oil for frying
For 2 wraps Handful of spinach
1 tomato - sliced
1 grated carrot
2 tbsp capsicum pesto 1/4 cucumber
Few sprigs of coriander
Roast the pumpkin and allow to cool. Place in a bowl with the chia seeds, almond meal, coriander and diced red onion. Season well.
Heat a splash of oil in a frying pan over medium heat. When hot, add mounded palm sized blobs of mixture to the pan to make patties, smoothing out the sides and tops of each one.
Fry for 4 minutes or until a golden crust has formed, then flip and cook the other side.
Remove the patties then continue cooking the rest.
Serve with fresh salad and pesto on a bun, wrap or with salad.