I’m not gonna lie – I *love* pumpkin. LOVE. IT. It’s such a nutritious and yet low energy vegetable and it tastes delicious. So it stands to reason that these little gems taste fantastic and are very versatile in when you choose to eat them. They won’t last long though! 🙂
| Prep Time | 15 Minutes |
| Servings |
(Makes 16 cakes)
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Ingredients
- 500 gm Chicken Breast Fillets (Skinless) or 500g of lean chicken mine
- 450 g Pumpkin remove skin and seeds, chop into 4-5 pieces
- 1 second Canola Oil Spray
- 5 Spring Onion finely chopped
- 2 Eggs
- 1/3 cup Parsley Finely Chopped
- 1/3 cup Coriander Finely Chopped
- 1/3 cup Basil Finely Chopped
- 1-2 tbsp Plain Flour Optional – only add if mix is too runny.
Ingredients
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Instructions
- 1. Cut the chicken up into smaller pieces and then place in a blender or Magic Bullet and whiz it up until minced.
- 2. Transfer the mince to a large mixing bowl.
- 3. Grate up some pumpkin and then add it to the chicken mince.
- 4. Add in your spring onions, garam masala and fresh herbs.
- 5. Mix together well
- 6. Add eggs and then season with pepper for optimal results.
- 7. To ensure that the ingredients are combined thoroughly, use your hands and get stuck in there!
- 8. Shape the mixture into 16 cakes.
- 9. Heat up your frypan and spray with oil.
- 10. Cook up the cakes in batches of 6-8 for 2-3 minutes per side.
- 11. Serve immediately with a salad, steamed veges or add your choice of high energy carbohydrates to make this an INSIDE the window meal!
- TIP – These can be cooked on a BBQ grill or baked in the oven using a small muffin baking tray. around 15 minutes at 180 degrees. Awesome to put in kids lunch boxes.
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