• Partnered with
  • Quick
  • Makes 12 Items
  • 30 mins cook

Pumpkin fritters

Pumpkin fritters

Pumpkin fritters

Ingredients

Pumpkin fritters

  • 750 g peeled, chopped pumpkin
  • 2 peeled, chopped potatoes
  • 25 g butter
  • 1 finely chopped onion
  • 2 tsp curry powder
  • 1 1/2 cups fresh breadcrumbs
  • 1/2 cup thawed frozen peas
  • 1/4 cup parsley, chopped
  • 3/4 cup roughly chopped pepitas (pumpkin seeds)
  • oil for shallow frying
  • salad, hummus, lemon wedges, to serve

Steps

Pumpkin fritters

  1. Cook pumpkin and potato in a saucepan of boiling water 10-12 minutes, until just tender. Drain. Return to saucepan. Stir over low heat 1-2 minutes. Transfer to a bowl.
  2. Melt butter in a frying pan on medium. Saute onion 3-4 minutes, until tender. Add curry and cook, stirring, 1 minute. Transfer to bowl with pumpkin mixture, breadcrumbs, peas and parsley. Season to taste. Mix well.
  3. Flatten 1/3 cups mixture into 5cm patties. Coat in pepitas. Chill 20 minutes.
  4. Heat oil in frying pan on high. Cook patties in 2 batches, 3-4 minutes each side, until golden. Drain on paper towel. Serve with salad, hummus and lemon wedges.
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