Quinoa Patties with Pumpkin Ketchup

Ingredients:

• ½ cup Quinoa
• 1-2 Potatoes, boiled and peeled
• ½ Red Bell Pepper finely chopped
• ½ Yellow Bell Pepper finely chopped
• ½ Green capsicum finely chopped
• 1 Handful Coriander Leaves chopped
• 1 inch ginger finely chopped
• 1-2 green chillies finely chopped
• 1 tsp salt (or as to taste)
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp chaat masala
• 1 tbsp. Neutral oil

For pumpkin ketchup:

• 100g of red pumpkin diced
• ½ tsp salt
• A pinch of black pepper
• 1 tsp oil
• 1 sprig rosemary
• 3-4 cloves of garlic smashed

Method:

1. Place 1½ cup water in a handi/ sauce pan and add quinoa. Add salt and little bit of black pepper and boil, stirring occasionally. When it is fully cooked, the quinoa will swell up and become soft. Cook it for 5-8 more minutes (Over cook), then drain excess water and cool.
2. Boil potatoes in salted water till fork tender.
3. Place quinoa and cooled potatoes in a large plate/ bowl. Add all the chopped ingredients and spices to this. Mash well with potato masher or with clean hands and combine to form a mixture
4. Roll out small balls from this mixture and slightly flatten to form patties.
5. Heat up any neutral oil in a pan and fry the flitters till golden brown on each side before flipping. This won’t take long as all ingredients are fully cooked.
6. For Pumpkin ketchup, in a baking dish, placed diced Pumpkins, smashed garlic cloves, rosemary and dash of oil, sprinkle of black pepper and salt and roast in a preheated oven at 180 degrees Celsius for 10 mins. Once cooked and soft, cool and blend till a smooth paste forms.