Tuna, quinoa and pumpkin cream patties

• Preheat the static oven to 200°C and bake the cubed pumpkin seasoned with oil, a trickle of water and pink salt. Bake the squash for about 35 to 40 minutes until soft.
• Rinse the quinoa under cold water to remove the bitterness, then cook it in a saucepan adding the amount of water indicated on the package. Once cooked, combine the quinoa, Rizzoli Tuna, Parmesan, and breadcrumbs in a bowl and mix well.
• Form the patties with your hands by dividing the dough into 9/10 portions. Blend the taralli and mix them together with the cornmeal and toss the patties on the chopped mixture.
• Place the patties on a tray lined with baking paper and bake them in a static oven preheated to 200°C for about 10 minutes until golden brown, turning them halfway through baking.
• Blend, together with hot salted water, the pumpkin until smooth and homogeneous.
• Once the patties are removed from the oven, let them cool for a few minutes. Serve by first arranging the pumpkin cream and then the patties.

This recipe was created by our Taste Ambassador @Katihealthfit.