Pumpkin Peanut Savoury Bites – Miso Ginger Dip

for 4-6 people

  • 400g cooked Hokkaido or potimarron pumpkin
  • ½ cup crushed peanuts, cashews or almonds
  • 1 onions, chopped
  • 2 tbsp grated fresh ginger
  • 140g rice flour
  • ½ tsp salt
  • 1 tbsp white miso(optional)
  • ½ tbsp dark brown miso
  • 10-12 button mushrooms;

Miso Dip:

  • 1 tablespoon dark miso paste
  • 2 tablespoon tahini(peanut or cashew butter also work)
  • 1 teaspoon maple syrup
  • 1 teaspoon soy sauce (or tamari for GF)
  • ¼ cup water
  • 1/2 teaspoon chinese 5 spices(optional)
  • 1 teaspoon Grated fresh ginger


  1. Heat a frying pan and fry the onions with the fresh ginger for about 1-2 minutes until soft and juicy;
  2. Mash the pumpkin with a fork and mix with the rest of the ingredients;
  3. Add the miso paste and ginger to the pan, mix weel and set aside;
  4. Mix all the ingredients together in a big bowl;
  5. Make small flat rounds with the dough;
  6. If you are meal prepping, you can freeze de balls at this point;
  7. Heat a frying pan with a drizzle of olive oil and grill the balls or bake it at 180°C for about 30-40 minutes(more time if they are frozen);
  8. Cut the mushrooms in half and grill the halves;
  9. Dip:Mix all the ingredients together in a small container and mix well;
  • Keep in the fridge for 1 week, also possible to freeze.
  • Serve the small cakes still warm with some miso ginger dip and a mushroom half on top;


Leave a Reply

Your email address will not be published. Required fields are marked *