Crispy Kale and Pumpkin Croquettes

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Crispy kale and pumpkin croquettes are a must try side dish any time of the year!

This recipe is brought to you by Adele of the Veggie Head. For more yummy vegetarian recipes like this, follow the Veggie Head on one or all of the following media sites: on her website Veggie Head; on Facebook; and on Twitter.

Crispy Kale and Pumpkin Croquettes

Packed with nutritious ingredients, try these one-of-a-kind croquettes at your next meal.
Course: Appetizer, Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Keto
Servings: 12 people
Calories: 65kcal


  • 4 cups pumpkin diced
  • 1 teaspoon coconut oil
  • 1/2 cup kale torn into bite sized pieces
  • 1/2 cup almond meal
  • 1 tablespoon chia seeds
  • 1 tablespoon sesame seeds
  • pinch of salt and pepper to taste
  • 1 teaspoon chili flakes optional
  • 1/2 teaspoon cumin powder
  • 1 teaspoon turmeric


  • 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, chili 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.


Serving: 1croquette | Calories: 65kcal | Carbohydrates: 8.4g | Protein: 2.2g | Fat: 3.2g | Saturated Fat: 0.7g | Sodium: 6mg | Fiber: 3.4g | Sugar: 2.9g
SmartPoints (Freestyle): 2

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10 Comments on "Crispy Kale and Pumpkin Croquettes"

  1. Sara Aysan Man  February 5, 2013

    What do you think you can substitute for the almond meal? Would pumpkin seeds or sunflower seeds work?

  2. Penny Delaney Deasy  September 11, 2013

    What would be the equivalent amount of canned pumpkin?

    • Skinny Ms.  September 12, 2013

      Fifteen ounces of canned pumpkin is almost just shy of 2 cups (16 ounces would be 2 cups). A 3-pound pie pumpkin will likely give you enough puree for your recipe. Here are some good tips for using fresh pumpkin:
      Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
      2 1/2- lb.pie pumpkin =1-3/4 cups puree
      3 1/2-lb.pie pumpkin =2-1/2 cups puree
      6-lb. carving pumpkin=2-3/4 cups puree
      5-lb. round=3-1/3 cups puree

    • SkinnyMs  March 3, 2014

      It would be the same measurement as the homemade pumpkin puree. Thanks for checking!

  3. Susan  October 21, 2013

    Can I just substitute pumpkin puree for the pumpkin? And how much if I can?

    • Skinny Ms.  October 22, 2013

      Susan, Yes. This would take about 1 (15 oz) can.

  4. Joy  January 4, 2014

    Would a nut and gluten free flour work instead?

    • GaleCompton  January 5, 2014

      Joy, I think a gluten free flour should work fine for this recipe. I would recommend almond or oat for a nutty flavor.

  5. Jennifer DeBrielle  December 30, 2019

    What can I substitute for almond meal, I have a tree nut allergy.

    • Gale Compton  January 2, 2020

      Jennifer, You can use coconut, soy, or cow’s milk.


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