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Pumpkin Sage Fritters

Gluten Free Pumpkin Sage and Quinoa Patties


Pumpkin quinoa fritters

A family meal of meat and vegetables is boring. Yes it is! Boring to me, not necessarily to the rest of my family. With a wonderful variety of fresh seasonal produce available from our vegetable garden all year around I love to create different ways of serving the vegetables.

I consciously work towards introducing additional nutrients to my children’s meals on a regular basis. One way that I  do this is to mix up the side dishes served with a simple meat + 3 veg meal. Despite not being a huge fan of this type of meal it does remain on our menu because Mr Fresh loves it and the kids enjoy having their favorites served on a regular basis. Meals that are family favorites are comforting and easy to make and enjoy.

A simple meat and vegetable family meal provides me with the opportunity to experiment just a tiny little bit and add one side dish item such as this one to the other regular suspects such as broccoli, carrot, beans or peas and baked potatoes. I attribute the practice of regularly introducing my children to new and diverse flavors to their enjoyment and acceptance of a wide variety of foods.

My children don’t love everything I serve them and I am ok with that. I don’t love everything I am served either! My general approach is that if it was enjoyed by most of the family it will be served again at some time in the future. Experience has proven that if you continue to offer an unloved food item in various forms to children that they will at some point accept it.  If my boys try everything on their plate I am not concerned if they finish all of it. I am not a fan of forcing children to eat something they don’t like, or of insisting that they finishing everything on their plate. In saying that, the rule here is that there is no option of dessert if dinner is not finished.  Dessert is offered once or twice a week on average and is usually something simple such as fruit and yogurt or homemade fruit sorbet. *I am not suggesting my approach is suitable for your family and your beliefs but it works well for us.

My brother and I grew up not leaving the table until we finished everything on our plate and I still hate all of those vegetables that I was forced to eat cold and gluggy off my plate as a child. Many of them I will never plant in our vegetable garden as I have no desire to eat them or to see if my kids will like them. I am convinced that they are so disgusting that no one should ever have them on their dinner plate!!!  I am working on my children being vegetable lovers not haters! 🙂 Are you reading this mum????

I have our freshly harvested pumpkins lined up in the kitchen waiting to be eaten and over the last few years have created quite a few pumpkin based recipes to utilise our harvest. This one is a little similar to the quinoa potato patties I created a couple of years ago.

Quinoa is not an ingredient that I tend to use as a replacement for rice or other base sides as my kids don’t love it and half of it ends up on the floor under the table for me to clean up after dinner. If it is added into the mix with other items as it is in these patties they will eat it without complaint.

No complaints, clean plates and a nutrient dense meal  = well fed children and happy mum.

This recipe is gluten free. Pumpkin Sage Fritters make a popular snack, finger food for entertaining or as part of a vegetarian menu.

My seven year old enjoyed the flavors of this side dish but my four year old didn’t love them so much… given the number of pumpkins we have lined up in the kitchen we will try it again with the four year old in a little while and he may well love them next time.

Pumpkin Sage Fritters
Prep time
Cook time
Total time
Gluten free Pumpkin Sage Fritters with quinoa. Serve as a side dish or as finger food when entertaining. Plus my thoughts on getting fussy eaters to eat a healthy dinner.
Recipe type: Appetiser
Serves: 16
  • 1 tablespoon coconut oil - or cooking oil of choice
  • 450 grams pumpkin - cubed, cooked and mashed
  • ⅓ cup quinoa - cooked
  • ½ cup coconut flour
  • 2 eggs
  • pinch salt
  • fresh sage leaves - torn
  • 2 teaspoons tahini
  1. Add all of the ingredients to a bowl and mix to combine
  2. Add the oil to a pan and heat over medium heat
  3. Add scoops of the mixture into the hot pan, flatten with the back of a spatula to assist cooking and cook for 3 minutes each side, flip and cook the other side
  4. Repeat until all of the mixture is used.
  5. Set the oven to a very low heat and place the cooked fritters into a plate and into the oven to stay warm until all are cooked if you wish.
  6. Serve with Chilli Jamor Sweet Chilli Sauce
Cook time includes the time to cook the pumpkin and quinoa.

Pumpkin quinoa patties

Do meat and 3 veg feature on your menu regularly and are they “stock standard” serves of mash and steamed vegetables or do you try to mix up the sides? I’d love to hear your family’s favorite sides. Please share in the comments below. I am sure there are many mum’s looking for ways to make a meat and veg dish appealing.



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{ 1 comment… add one }
  • merryn@merrynsmenu May 2, 2015, 2:17 pm

    How wonderful and healthy! This is a great combination with pumpkin and quinoa. I have not seen coconut flour to buy, that will be interesting to cook with … I can sympathise as our upbringing was the same. We had to eat everything on our plates and to this day I do not like mashed potato 🙂

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