1. Heat a large frypan with 2 tbsp oil. Dice potatoes and add to pan along with 1 tsp oregano. Cook over medium-high heat for 15 minutes, season with salt.

2. Toast pepita seeds in a frypan over medium-high heat for 1-2 minutes, or until golden. Remove and reserve pan.

3. Add 2 tbsp oil to frypan and cook patties for 2-3 minutes on each side, or until warmed through. Remove from pan and keep warm.

4. Reheat pan with 2 tbsp olive oil. Slice leek and halve tomatoes, add to pan as you go along with 1 tbsp balsamic vinegar. Cook for 3-4 minutes. Slice broccolini, add to pan along with olives and cook for a further 2-3 minutes. Return patties to pan.

5. Garnish dish with pepita seeds and torn basil leaves. Finish with a drizzle of olive oil. Serve with potato hash.

Notes:
You can also roast the potatoes in the oven if preferred.

potatoes 800g
pepita seeds 1/2 packet (25g)
Rice burgers 2 x 2 pack (2 x 200g)
Leek 1/2
Cherry tomatoes 1 punnet (200g)
Broccolini 1 bunch
Green olives 1/2 jar (175g)
basil 1/2 bunch

From your pantry:
oil (for cooking + olive), salt, balsamic vinegar, dried oregano