Preheat the oven to 180' and place pumpkin pieces into an oven dish and cover with tinfoil and bake till softened.
In a pot cook quinoa until tender, drain and set aside in a large mixing bowl.
Place oats into your food processor and blitz till fine and sandy, place into a large bowl and set aside.
Saute onion and garlic until softened and place into a large bowl.
In a food processor, blitz pumpkin till smooth, scrap out into a large bowl with onions to cool.
Put all remaining ingredients into the food processor – chickpeas, walnuts, tomato paste, spices and salt and blitz to create a chunky mash texture. Place this into the bowl with all other ingredients and mix to combine everything together (pumpkin, quinoa, oats, chickpeas etc).
Shape into 6 patties and chill to firm up.
Cook in a pan until each side is golden.
Meanwhile – grate carrots and mix lemon juice, olive oil and salt till combined.
Toast Paneton baps on the cut side and assemble with avocado on the base, pumpkin pattie, carrot slaw and lashings or sriracha mayo on top..
