Make Monday – Pumpkin, carrot & kumara cakes


I have been on a real health kick lately and was starting to get super bored with my everyday diet. I want to tone up but I can’t eat boring food or the same thing every day! I also find I’m more inclined to eat better when there is variety. The best thing about this recipe is that pretty much all the ingredients can be bought at the market for $1-$2 which makes it super affordable year round.


1 medium onion chopped and diced
2 cloves of garlic
2 medium kumara peeled and chopped
3 medium carrots peeled and chopped
Half a quarter of a pumpkin peeled and chopped
1 tblsp garam masala
1 tblsp olive oil
2 spring onion strands
1/2-3/4 c rolled oats
1 tblsp low fat margarine
Almond milk as needed to make the mash smoother
Salt and pepper to taste

Peel and chop pumpkin, kumara and carrots into even sizes and pop in pan. Boil until you can stick a fork in effortlessly. While your vegetables are boiling finely chop your onion and garlic then sautee in the pan with the oil. When they become translucent add in the garam masala and once fragrant and mixed in set aside. Drain your vegetables then add the margarine and almond milk and mash until smooth. Stir through the spring onion with the onion and garlic mix then shape into patties. Either pop them in the oven on high for 20 minutes (flipping midway) or heat a bit of oil in a pan and cook till crispy on each side. Make sure you support them when you flip them. The mixture freezes really well and makes an awesome side or a rad gluten free option for poached eggs.

Apologies for the average photo. I had trouble uploading and getting it to be a decent size off my iPhone.