Pumpkin, Kale & Cashew Fritters

vegan label

Suitable for Vegetarians
Vegan Option Available

  • 30
    Preparation Time
  • 35
    Cooking Time
  • 4 Serving Size


Graines de nature Seeds of ChangeTM Brown Rice & Quinoa With A Hint Of Garlic

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  • 2 SEEDS OF CHANGE® Brown Rice & Quinoa with a hint of Garlic 240g
  • 500g butternut pumpkin, peeled and cut into small cubes
  • 1/3 cup olive oil
  • 80g kale, washed and finely chopped
  • 50g cashews, chopped
  • 1 egg
  • ¼ cup cornflour
  • ½ cup sour cream, to serve
  • Rocket leaves, to serve
  • Sweet chilli sauce, to serve
  • Lemon wedges, to serve


Preheat oven to 180°C or 160°C fan forced. Line a tray with baking paper. Place pumpkin on prepared tray. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25 minutes or until lightly golden and tender.

Heat a frying pan over medium to high heat and add 1 tablespoon of oil. Cook shallots and kale for 3 minutes or until wilted. Add brown rice, cashews and ¼ cup water. Stir until heated through.

Take frying pan off heat and cool slightly. Add pumpkin pieces, egg and cornflour, and mix to combine.

With wet hands form ½ cup scoops of mixture into 8 patties.

Heat frying pan over medium to high heat with remaining oil. Cook patties in 2 batches for 3-4 minutes each side or until golden.

Serve topped with sour cream, rocket leaves, sweet chilli sauce and lemon wedges.

Go Vegan: Substitute egg with chia seed mixture – 1 tablespoon chia seeds soaked in 3 tablespoons of water. Replace sour cream with coconut yoghurt.

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