Gluten Free Vegan Veggie Rissoles

I couldn't resist posting this photo of some home grown thyme, basil and chillies from my garden before I put them in some veggie rissoles.
An excellent alternative to the age old 'mushroom on the barbie'. # whichimgettingsickof!

Gather -
1 Carrot
1 Zucchini
1 Potato
I capsicum
Bunch of Thyme
A handful of basil - or coriander if you prefer.
Fresh Chilli - as much or as little as you desire!
2 Free Range Eggs (beaten)
Salt'n'pepper
1 Cup quinoa flour
A little olive oil for cooking - See also garden produce oil.

Grate the vegetables together in large bowl.
Finely chop the capsicum, add it to the grated veggies.
Chop the herbs and chilli all together in one big bunch, add them plus the salt'n'pepper and the eggs to the mix.  Mix well.
Drain excess liquid by putting mixture in a sieve or colander and squueze out.
Roll into balls the coat in the quinoa flour.
Fry in the olive oil in a pan on medium heat (quinoa flour burns quite easily as it so fine, so even though you will want to -don't turn up the heat!)
Serve with whatever else is on offer at the bbq, or a simple tomato salad.