Pumpkin Quinoa Patties

Pumpkin is definitely my comfort veggie! I love the sweet, intense flavor from this veggie and love to try new ways of using it in my recipes. 

This Patties are so easy to make and such a great recipe for meal prep, you can freeze it for up to 3 months. 

It’s an amazing quick lunch or dinner for busy days! 

I served with roasted broccoli and Mint Creamy Pesto Sauce but I am sure it would also be great with salad and some hummus or Babaganoush 

for 4-6 people 

  • 1 ½ cup grated pumpkin
  • 1 onion, chopped
  • 2 garlic cloves, mashed
  • 2 handfuls chopped fresh mint leaves(optional)
  • 2 handfuls  chopped coriander
  • 300g cooked chickpeas( or 1 can, rinsed)
  • 300g cooked quinoa 
  • 3 tablespoons olive oil 
  • 1 tbsp grounded flax seeds
  • juice from 1 lemon
  • 1 ½ teaspoons salt
  • Pepper to taste

Filling : 

Vegan ricotta or feta cheese 


  1. Add  the grated pumpkin, chopped onion and garlic with the chickpea in a small food processor with the salt and olive oil and blend it for 1 minute; 
  2. Transfer the mixture to a bowl and mix with the rest of the ingredients, using the hands; 
  3. Make small balls with an ice cream scoop over a baking sheet, fill each ball with a teaspoon of vegan cheese;
  4. Bake the balls for about 40-60 minutes at 180°C; 
  5. Ready to serve!

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