The kids made these during their kitchen class, delicious!
800g butternut pumpkin, peeled, seeded & chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
2 cups carrots, grated
4 cups cooked brown rice
2 tablespoons parsley, finely chopped
1 teaspoon lemon rind
¼ cup sesame seeds
1 tablespoon chia seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
Preheat oven to 200C.
Place pumpkin on a lined baking tray, drizzle with olive oil, salt & pepper. Roast for 20 minutes or until tender.
Place a tablespoon of coconut oil in a frying pan over medium heat and cook the onion and carrot until softened. Add the garlic and cook for another minute. Set mixture aside.
Place pumpkin & sunflower seeds into a blender and blend for 15 seconds. Place in a bowl and mix with the chia and sesame seeds.
Combine pumpkin, onion/carrot mixture, brown rice, lemon rind & parsley into a bowl and combine well.
Season with salt/pepper.
Divide the mixture into 1 heaped tablespoon balls and flatten slightly.
Carefully, roll balls into seeds mixture and brush with olive oil.
Place on a lined baking tray and roast for about 20 minutes or until golden.