These little puppies were originally made on a whim using leftovers, and somehow they worked. I was home one day and wanted a snack, but didn’t really have much around, and didn’t feel like going shopping. So I got a few bits and pieces out of the fridge as leftovers and mixed them together with some herbs from the garden.
I thought they would be a disaster, but they worked out so well.
Quinoa and millet are both high in protein and slow releasing carbs.
You can change out the quinoa flour for almond meal if you like as well.
These are great frozen as well, and reheat really well, so great to batch cook ready for the week ahead.
- 1 cup Mashed Pumpkin
- ¾ cup cooked Quinoa
- ¼ cup cooked Millet
- 2 cloves Garlic finely chopped
- ½ Onion finely chopped
- 2 teaspoons Coconut Oil
- ½ cup Goats Cheese or Feta
- 1 cup Spinach chopped
- ½ cup Parsley chopped
- 2 Eggs
- 2 dessertspoons Quinoa flour
- Salt and Pepper to taste
Preheat oven to 180. Sauté the garlic and onion until soft. Mix all ingredients together. Line a baking tray with baking paper, then quenelle (roll) the mix into little koftas, using 2 dessert spoons, and place on baking paper. Bake in oven for 15 minutes, until golden, then flip over so the bottom of the koftas can get nice and golden. Bake for another 10 minutes, or until all sides are golden brown. Serve with yoghurt dipping sauce.