• 375g piece pumpkin (approx. )
• 1/4 small pumpkin or (¼ medium butternut squash)
• Olive oil, sea salt + black pepper
• 1 cup cooked millet, cooled
• 1 small free-range egg
• 1 clove garlic, finely chopped
• 1/8 cup millet flakes (lupin or quinoa flakes could also be used, or rolled oats if tolerated)
• 1 tablespoons arrowroot or GMO-free cornflour
• 1 good big handfuls of fresh herbs, roughly chopped (I used flat parsley, chives + thyme)
Preheat oven to 200C/400F. Peel and de-seed pumpkin (squash) and chop into 2cm pieces. Place onto a baking tray, drizzle with olive oil and season well with salt + pepper. Give it a good mix, then roast for 20-25 minutes, turning once during cooking, until golden and tender. Remove from the oven and set aside to cool.
When pumpkin has cooled, place into a medium bowl along with remaining ingredients and mix well to combine. The pumpkin will break up, this is okay but try to keep a few little chunks intact too. Set mixture aside for 5 minutes to rest and absorb excess moisture. Heat a little olive oil in a large frying pan and shallowfry tablespoonfuls of mixture for 1-2 minutes on either side, or until cooked through and golden. Transfer patties to a paper towellined plate while you continue to cook the remaining mixture.
Sprinkle the patties with a little extra flaked salt if you like, and serve hot with tomato relish and salad on the side.