Roasted Pumpkin, Kale & Cannelini Bean Fritters/Burger (Vegan, Meal Prep)

I have been making these fritters frequently as of late because they are tasty, packed with nutritious veggies and plant protein and can be made ahead and warmed up during the week when I don’t feel like cooking 😊 And Dorian loves them and every time after having them for dinner, he tells me how good dinner was and that makes me so happy πŸ˜ƒ And so, I keep making them week in week out πŸ™‚

I use roasted pumpkin in these fritters, but you can swap for roasted sweet potato or roasted potato. I used cannelinni beans as the source of plant protein but you can swap it with your favourite pulses/beans (chickpeas, black beans, kidney beans, brown/puy lentils). [And to keep up my #zerowaste efforts, I saved the liquid from the canned cannelini beans aka aquafaba to make some delicious chocolate coated chocolate orange and almond biscotti. #yum] And my vegetables of choice are kale, capsicum and onions but you can swap these veggies for baby spinach, carrots, mushrooms, frozen peas and leeks or anything you think will go well in fritters πŸ™‚ These fritters also make good burger patties, so if you feel like having a meatless burger, give this burger a try πŸ™‚

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie πŸ™‚

Makes 12 medium-sized delicious & nutritious fritters


For the roast pumpkin

  • 1 small pumpkin (~550g after removed skin and seeds), cut into 2cm cubes (you can swap with the same quantity of sweet potato or potato) [I saved the pumpkin seeds & made some roasted pumpkin seeds];
  • 1-2 tsp dried Italian herbs/mixed herbs;
  • 1-2 tsp ground smoked paprika;
  • San Elk veggie stock or salt to taste; and
  • Black pepper to taste.

For the fritters/burgers:

  • 1-2 tsp olive oil;
  • 4-5 cups kale, destemmed & shredded;
  • 1 capsicum, deseeded and cut into 1cm cubes;
  • 1 small brown/red onions, sliced;
  • 4-5 garlic cloves, minced;
  • 1 x 400g canned cannelini beans (or beans of your choice) (or 1.5 cups cooked beans of your choice), liquid drained for some homemade vegan biscottis;
  • 4 tbsp nutritional yeast;
  • 4 tbsp breadcrumbs;
  • 2 tsp garlic powder;
  • San elk veggie stock or salt to taste;
  • Pepper to taste;
  • *Optional: squirt of Sriracha or hot sauce for a chilli hit;
  • 4 tbsp rolled oats; and
  • For coating: breadcrumbs.


  1. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper or grease with some olive oil;
  2. In a large bowl, mix all the roast pumpkin ingredients well and place on the baking tray and roast for 20-25 minutes until the pumpkin in el dente. You will need to turn the pumpkin over at the 10 minute mark to ensure they cook evenly;
  3. Whilst the pumpkin roasting, place a pan over a medium high heat. Once the pan is hot, place olive oil , sliced onions and minced garlic and stir fry until they are golden brown (around 10 minutes). If the onions/garlic start to stick to the pan, add some water;
  4. Then, add the capsicum and stir fry until almost cooked (around 10 minutes). Finally, add the kale and stir fry until cooked (i.e. wilted and soft, should take around 10 minutes and you may need to add some water);
  5. Once the pumpkin is roasted, remove from the oven and allow to cool for 10-15 minutes;
  6. Place the roasted pumpkin, cannelini beans, nutritional yeast, breadcrumbs, garlic powder, veggie stock, pepper and sriracha in a food processor and pulse a few times until well combined;
  7. Then transfer this bean mixture to a large bowl, add the capsicum-kale mixture and the rolled oats and mixture until well combined. If your mixture is a little wet, you can add more breadcrumbs/rolled oats;
  8. Preheat oven to 170 degrees Celsius and line a baking tray with baking paper or grease with some olive oil;
  9. Form into 12 patties and if you like, you can coat patties in some breadcrumbs (this will give cripsy fritters) and place on baking tray. Bake for 20-25 minutes or until slightly darker than golden brown. Turn the fritters over at the 10 minute mark so that both sides cook evenly;
  10. Alternatively, you can airfry your fritters (which is what I did) for 20 minutes at 170 degrees Celsius. Enjoy πŸ™‚
My Buddha bowl: Roasted pumpkin, kale & cannelini bean fritters with honey mustard carrot salad topped with some spice roasted chickpeas, roasted pumpkin seeds & walnuts 🀀

Happy cooking,

Suba Xx πŸ’‹

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