Recipe

Pumpkin fritters

  • 30 mins cooking
  • Makes 12 Item
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Ingredients

Pumpkin fritters
  • 750 gram peeled, chopped pumpkin
  • 2 peeled, chopped potatoes
  • 25 gram butter
  • 1 finely chopped onion
  • 2 teaspoon curry powder
  • 1 1/2 cup 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

Method

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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