Easy to make and incredibly tasty, the Pumpkin, Quinoa and Bacon bites are a wonderful and wholesome alternative to savoury pikelets, patties or muffins. They’re satisfying served on their own, pair perfectly with a salad or sit cozy in a wrap.

All ingredients are naturally gluten free and very nutritious!

Pumpkin and Quinoa contain large amounts of Protein, Vitamin A, C and a variety of Minerals; providing sustained energy, cell rejuvenation and support for the immune system. Combine them with preservative-free ham or bacon, herbs, Parmesan cheese and 5 serves of vegetables, and you have an ideal snack or mini meal sorted.

If you prepare the pumpkin and quinoa in advance, you can prepare this recipe within 10 mins. Otherwise allow 30 mins for full preparation.

Pumpkin, Quinoa and Bacon Bites

Makes 6 medium sized bites

  • 1 1 /2 Cup of Butternut Pumpkin, diced
  • 1/2 Med Size Brown Onion, diced
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  • 1 Cup Quinoa grain, cooked
  • 1 Cup of Zucchini, grated
  • 1 Cup of Baby Spinach, finely chopped
  • 1/2 Cup Parmesan cheese, grated
  • 2 Lge Eggs, beaten
  • 1/2 cup Bacon or Leg Ham, diced
  • Handful of fresh Basil, or 2 Tbs dried Basil
  • Shake of sea salt
  • Shake of pepper
  • 2-3 Tbs Extra Virgin Olive Oil

Method : 

Prepare the pumpkin by either stove top boil or oven bake. Stove top will take approx. 10 mins, or baking at 180C with tsp of Olive Oil drizzled on top will take approx. 20 mins and ending with a sweeter taste.

On stove top, fry the onion, ham/bacon and vegetables in olive oil until onion has browned, ham hardened and vegetables softened. Add to a large mixing bowl.

Place cooked quinoa to the bowl & mix through. (Remember – always soak quinoa before cooking it) 

Then add cooked pumpkin, basil, cheese, salt and pepper combining well. Using a fork, gently mash the pumpkin in the bowl.

Fold in the eggs and blend well, using a fork.

Spoon large scoops of mixture and place onto the well-oiled fry pan, shaping and flattening the mixture with a fork to form a pattie.

Fry for approx. 3 – 4 minutes either side.  IMG_7943

Serve either warm or cooled. Can be stored in the fridge for up to 3 days.

We love to serve these with aioli, and my favourite homemade aioli recipe can be found on Mr Jamie Olivers site here

Hope you enjoy as much as we do!

Tracie

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Tracie

3 Comments

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  • Marilyn Reply

    What would be the best to use if there is no zucchini in the house? Thanks

    • Tracie Reply

      Hi Marilyn, you could try any vegetable that grates well such as carrot, or smaller sized like peas or corn. Hope you enjoy! Tracie

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