Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked quinoa
  • 3 large eggs (beaten or 3 flax eggs (3 tablespoons ground flaxseeds + 6 tablespoons warm water))
  • 1 cup pumpkin puree
  • 3/4 teaspoon sea salt
  • 1/2 cup goat cheese (crumbled; optional)
  • 1/4 cup fresh parsley (chopped)
  • 1 onion (chopped)
  • 1/4 cup carrot (finely shredded )
  • 1 teaspoon garlic (minced)
  • 1/8 teaspoon cayenne pepper
  • 1 cup gluten free bread crumbs
  • 1 tablespoon coconut oil (for cooking – more as needed)

Instruction

  • In a large bowl mix together quinoa, eggs, pumpkin and sea salt. Stir in goat cheese, parsley, onion, carrot, garlic, cayenne and bread crumbs. Allow to sit for a few minutes and then form into 20 small patties. (Patties may be made ahead of time and kept covered in the refrigerator.)
  • Heat the oil in a large skillet over medium low and cover. Cook for 7 to 9 minutes, until golden brown. Flip and cook for another 9 minutes.