Instructions

1. 1. Cook quinoa

   
   Add quinoa to a saucepan and add twice the amount of water. Bring to the boil
   and cook until quinoa is soft and water is absorbed.

2. 2. Roast vegetables

   
   Preheat oven to 200°C. Toss potatoes, and cherry tomatoes in half the oil.
   Spread over one half of a baking tray. Add the diced pumpkin to the other half
   of the tray. Bake for approximately 20 minutes until tender.

3. 3. Make patties

   
   In a large bowl, combine eggs, feta, pumpkin, semi sun-dried tomatoes, garlic,
   basil, half the flour and quinoa. Mix well. Shape of a cup of mixture into a
   patty approximately 3cm think. Repeat with remaining mixture. Roll patties
   in remaining flour.

4. 4. Cook fritters

   
   In a large frying pan heat the remaining oil on a medium heat. Cook fritters for
   3-4 minutes on each side, until golden.

5. 5. Toss salad

   
   Toss rocket, baby potatoes and cherry tomatoes together. Dress in olive oil.

6. 6. Serve

   
   Serve fritters with a side of the potato and rocket salad.