To cook quinoa: place the quinoa and water in a saucepan over a high heat. Cover with a lid. Bring to the boil and reduce heat to low. Simmer for 10-12 minutes. Drain off excess liquid and set aside to cool.

Place the cooked pumpkin, chickpeas and egg in a medium bowl and mash until a chunky consistency is formed.

Add the cooked quinoa, garlic, baby spinach, pine nuts, paprika, chilli powder and salt and mix until well combined

Shape the mixture into eight small patties and refrigerate for 30 minutes

Heat a non stick fry pan over medium heat and spray lightly with cooking spray

Remove patties from the refrigerator and fry for 2-3 minutes on each side until cooked through

Serve the patties in a wrap or on top of a salad