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.
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
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
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
What do you think you can substitute for the almond meal? Would pumpkin seeds or sunflower seeds work?
What would be the equivalent amount of canned pumpkin?
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
It would be the same measurement as the homemade pumpkin puree. Thanks for checking!
Can I just substitute pumpkin puree for the pumpkin? And how much if I can?
Susan, Yes. This would take about 1 (15 oz) can.
Would a nut and gluten free flour work instead?
Joy, I think a gluten free flour should work fine for this recipe. I would recommend almond or oat for a nutty flavor.
What can I substitute for almond meal, I have a tree nut allergy.
Jennifer, You can use coconut, soy, or cow’s milk.