Recipe: Pumpkin, Kale & Corn Fritters

On cold winter mornings when you don’t want to leave the house for breakie these little beauties will make you smile! With the goodness of kale and pumpkin and corn and a really simple batter that you can substitute with Gluten Free Flour 1 for 1.

(Makes 4 fritters)


One Egg
1 cup flour (GF Flour also works)
1 Cup Milk
200g Cooked Pumpkin Mashed
1 leaf of Kale off stem and shredded
1 Cup of cooked corn
1/4 tsp of cumin
1/4 tsp of coriander
1/4 tsp of numeric


Allow the pumpkin and corn to cool slightly, whisk together eggs, flour, milk and spices.

Incorporate all of the veggies with the batter and mix really well.

Heat a small amount of EVOO or Coconut oil in a pan, drop a touch of batter in the pan to check it’s all nice and hot and you should get a good sizzle. Measure out the batter mixture in 1/4 cup and pour into the pan in four seperate patties.

Allow to brown completely on one side, approx. 5 mins and then turn gently and then brown the other side for 3-4 minutes.

Serve as they are or add sour cream, smoked salmon, poached eggs – go for it!!


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