Crispy Kale and Pumpkin Croquettes

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Everyone will love these!

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.

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Crispy Kale and Pumpkin Croquettes

Packed with nutritious ingredients, try these one-of-a-kind croquettes at your next meal.
Yield 12 people
Serving Size 1 croquette
Course Appetizer, Side Dish
Cuisine Universal

Ingredients

  • 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

Instructions

  • 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.

Nutrition Information

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
Keywords Diabetic-Friendly, Gluten-Free, Keto

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10 Comments

    1. 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

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

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