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Golden Pumpkin Medallions

Kate Levins from Brunchfast Club shows us how to whip up these scrumptious and healthy medallions.


  • 250 grams of pumpkin

  • 1 cup of cracked wheat (can be found in the health food section at woolworths and coles)

  • 1 400g tin of chickpeas

  • 1 diced brown onion

  • 1 minced clove of garlic

  • 1 tsp cinnamon

  • 1/2 tsp mixed spice

  • a handful of chopped flat leaf parsley

  • a few sprigs of chopped mint

  • 1 cup of wholemeal plain flour or spelt flour


  • 1.

    Chop the pumpkin, cover with water and bring to the boil in a large saucepan (about 15 minutes). Drain the pumpkin well and put it back into the saucepan.

  • 2.

    Drain and rinse the chickpeas, then add to the saucepan with the pumpkin.

  • 3.

    Mash the pumpkin and chickpeas together. Do not worry if the chickpeas aren't fully mashed, whole or partially whole chickpeas add a nice texture.

  • 4.

    Add the diced onion, minced garlic, chopped herbs and spices to the saucepan along with the cup of cracked wheat. Stir well.

  • 5.

    Mix in the cup of four. The consistency should resemble very thick mashed potato. If the mixture is too runny, at 1/4 - 1/2 cup more flour.

  • 6.

    Line two baking trays with baking paper. Each pumpkin medallion can be measured out with a tablespoon and placed evenly onto the lined baking tray.

  • 7.

    Spray lightly with olive oil and bake into a hot oven- 200C or 400F. Flip the pumpkin medallions over halfway through the cooking time.


For more delicious recipes from Kate, just click here

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