I love turning appetisers into main meals and the recipe I made this week fulfilled this plan perfectly. The marriage of two of my favourite ingredients, kale and pumpkin (or you can substitute the pumpkin for sweet potato, like I did, as pumpkins aren’t a summer vegetable) meant that I was in food bliss.
These croquettes are super healthy, completely satisfying and packed with nutrients. Gluten-free, dairy-free, sugar free and wheat free, these little bombs make the perfectly rounded meal, containing good elements of complex carbohydrates, green vegetables and healthy fats.
- 4 cups of diced pumpkin/sweet potato
- 1 teaspoon of coconut oil
- ½ cup of kale, torn into bite sized pieces
- ½ cup of almond meal
- 1 tablespoon of chia seeds
- 1 tablespoon of sesame seeds
- Pinch of salt and pepper
- 1 teaspoon of chilli flakes or cayenne pepper
- ½ teaspoon of cumin powder
- 1 teaspoon of turmeric
Preheat the oven to 200 C (400 F).
Heat the coconut oil in a large pan and cook the kale until crispy, about 5 minutes
Bake the pumpkin/sweet potato for about 45-60 minutes or until tender.
When cool, process or blend the pumpkin until smooth, then gently mix in the almond meal, chia seeds and sesame seeds.
Stir in the salt, pepper, chilli flakes and turmeric.
Cradle a tablespoon-sized amount of pumpkin mix into your palm, then press in a few pieces of kale.
Use a little bit more mix to cover the kale and continue until finished.
Bake croquettes for 15 minutes until brown and firm.
Serve with green salad and on top of a bed of my homemade babaganoush (recipe here).