| Prep Time | 15 mins |
| Total Time | 60-75 mins |
| Serves | 8 people |
Ingredients
4 cups diced pumpkin
1 tsp coconut oil
½ cup kale, torn into bite size pieces
½ cup almond meal
2 tbsp white Chia seeds
1 tbsp sesame seeds
Pinch of salt and pepper (or to taste)
1 tsp chilli flakes (optional)
½ tsp cumin powder
1 tsp turmeric
1 tsp coconut oil
½ cup kale, torn into bite size pieces
½ cup almond meal
2 tbsp white Chia seeds
1 tbsp sesame seeds
Pinch of salt and pepper (or to taste)
1 tsp chilli flakes (optional)
½ tsp cumin powder
1 tsp turmeric
Method
Pre-heat oven to 200ºC. Heat coconut oil in a large pan, and cook kale until crispy, about 5 minutes. Bake pumpkin for 45 – 60 minutes or until tender. When cool, process or blend pumpkin until smooth, then gently mix in almond meal, Chia seeds and sesame seeds. Stir in salt, pepper, chilli flakes, cumin and turmeric. Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale. Use a little bit more mix to cover the kale, and continue to make croquettes until finished. Bake for 15 minutes on an oven tray until firm. Serve with green salad and dip.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 369 |
| 88 |
| 6 |
| 1 |
| 1 |
| 0 g |
| 0 g |
| 0 mg |
| 101% |
| 11% |
| 11 |
| 216 |
| 7 |
| 2 |
| 2 |
| 3 |
| 6% |
| 6% |
