Pumpkin Cakes / Pumpkin Latkes [Paleo, Dairy free, Gluten free, Grains free, Sugar free]


pumpkin cakes

Latkes, shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning and is traditional to Jewish cooking.  I have experimented with various Paleo-friendly versions of a latke and having recently bought a garden-fresh pumpkin, I tried out a version with a combination of baby spinach and herbs and spices, to create a sandwich or bun base for a burger or breakfast eggs.  This worked amazingly well and the blend of the cooked pumpkin (which I oven-roasted, then mashed) with egg, and the herbs and spices, produced initially a delicate pumpkin latke – which firmed up beautifully while shallow frying.

Pumpkin is a versatile vegetable, when cooked, it has the texture of potatoes but is lower in carbohydrates, and produces a satisfying meal accompaniement. Rich in beta-carotene in it’s antioxidant properties, which are converted to Vitamin A in our bodies.

These latkes or pumpkin cakes turned out pretty delicious and awesomely savoury tasting, and are a refreshing change to aubergine or mushrooms as a regular burger bun.



1½ cup cooked pumpkin, mashed (I roasted the pumpkin.  You may steam it too)


1 small onion, finely chopped

2 cloves garlic, minced or garlic paste

1 cup baby spinach

1 cayenne chilli (Optional)

¼-½ cup chopped fresh coriander and / or basil

1 egg, beaten

2 tblsp almond flour

Himalayan or Sea Salt and freshly ground black pepper to taste.

Extra-virgin olive oil or coconut oil for shallow frying

Here’s How

  • Add all the ingredients to a medium sized bowl and mix until well combined.
  • Wet your hands, gather up enough of the mixture to make a 1cm or so thick “bun” and mould into shape.
  • Once all the mixture has been used up, and patties formed, lightly cover in plastic wrap and refrigerate for up to two hours for the pumpkin cakes to firm up.
  • When ready to cook, heat a large-non stick pan on medium stove top heat, lightly coating with the oil of choice.  I used coconut oil and as it has a high frying point, it cooked the pumpkin cakes well.
  • Once the oil begins to sizzle, keep the heat on medium and cook each pumpkin cake for about 4 minutes on each side, until the outside is golden brown. Do not flip over until each side is firmly cooked, as the mixture may crumble.


  • Once cooked, remove onto absorbent kitchen towel and serve as desired.  I ate them with a salad and used them as burger buns, as seen below.

Enjoy :)

pumpkin cakes1

Pumpkin cakes served with salad


Home made chicken burger sandwiched between 2 Pumpkin cakes

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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