QUINOA, FETTA & BASIL
INGREDIENTS
• 200g pumpkin, peeled, cut into 1cm cubes• 250g truss cherry tomatoes• 11/2 cups cooked quinoa• 2 eggs• 100g fetta, crumbled• 1/4 cup plain flour• 1/4 cup basil, chopped, plus extra leaves, to serve• 1/4 cup semi-dried tomatoes, chopped• 1 clove garlic, crushed• 2 tbsp olive oil METHOD:
1 Preheat oven to hot, 200°C. Toss pumpkin and tomatoes in oil. Season to taste. Spread pumpkin over a baking tray. Bake 10 minutes. Add tomatoes and cook for a further 10 minutes, until pumpkin is tender. Cool. 2 In a large bowl, combine all ingredients except roasted tomatoes and oil. Mix well and season to taste. Shape 1/4 cups of mixture into patties, pressing firmly to bind together. 3 In a large frying pan, heat oil on medium. Working in 2 batches, cook patties 3-4 minutes…
