Directions:
- Cut the peeled pumpkin or squash sections into equal pieces about 5 or 6 cm in size and par-boil in lightly-salted water for about 8 minutes. Drain the pumpkin then cool under cold running water until cold.
- Coarsely grate the pumpkin into a mixing bowl then add the oregano and season to taste. Mix gently (do not over mix or the pumpkin will not bind) then divide the mixture into 4 equal portions and form into round cake or patty shapes.
- Heat the oil in a cast iron skillet then add the pumpkin cakes, pressing them down with the back of a spoon or a wooden spatula. After about 2 minutes carefully turn them over and cook for a further 2 minutes, or until they are nicely golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.05 Kcal (766 kJ) | ||
| Calories from fat | 126.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Sodium | 2.3mg | 0% | |
| Potassium | 772.53mg | 16% | |
| Total Carbs | 15.96g | 5% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 2.3mg | 13% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 75.99 Kcal (318 kJ) | ||
| Calories from fat | 52.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 22% | |
|---|---|---|---|
| Sodium | 0.95mg | 0% | |
| Potassium | 320.72mg | 16% | |
| Total Carbs | 6.63g | 5% | |
| Sugars | 2.83g | 27% | |
| Dietary Fiber | 0.96g | 9% | |
| Protein | 0.95g | 5% | |
| Vitamin C | 8.5mg | 34% | |
| Iron | 1mg | 13% | |
| Calcium | 20.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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