Pumpkin Quinoa Burger

Ingredients for 1 servings:

• 3 tbsp quinoa
• 4 tbsp pumpkin flesh, grated and well squeezed or juiced
• 1 onion(s), chopped
• 3 tbsp pumpkin seeds, chopped
• 1 tbsp, leveled psyllium husks, ground
• 1 egg(s)
• 1 tsp vegetable stock powder
• 1 tsp paste (turmeric paste or curry paste)
• 1 tbsp, leveled coconut oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Cook the quinoa in double the amount of water for 10 minutes and let it swell for another 10 minutes; the grains should still be slightly firm. Mix with the remaining ingredients, except the coconut oil, and let it rest for another 20 minutes (it’s okay if it sits longer; you can prepare it well in advance). Heat the coconut oil in a non-stick pan. Using a tablespoon, drop small heaps of the mixture into the pan and press it down slightly. Fry on one side for about 5 minutes over medium heat, then let it simmer with the lid closed for another 15 minutes over low heat. Then repeat the process, carefully turning it over and turning it over to the other side (letting it simmer with the lid closed is important because the quinoa grains swell and absorb the moisture from the pumpkin during this time). It can be served as a side dish to other dishes, as a burger in a bun, or with apple compote as a main course.