Name: PUMPKIN FRITTERS
Cook time: 40 min
Ingredients: 500 g pumpkin ((1lb 2oz)); 1 red onion; 150 g feta cheese ((5.3oz)); 2 eggs; 1/2 cup sour cream ((125ml)); 1/3 cup finely grated parmesan ((30g)); 3/4 cup white or brown rice flour ((90g)); 1 tsp baking powder; 1 tsp dried sage; 3/4 tsp salt; 1/4 tsp black pepper; 2-3 Tbsp olive oil; 1 bunch asparagus ((250g/8.8oz)); 2 Tbsp olive oil, divided; 2 Tbsp pine nuts; 80 g baby spinach ((2.8oz)); 1/4 cup finely grated parmesan ((23g)); Zest of 1 lemon; 1 Tbsp lemon juice; 1/3 cup sour cream ((80ml))

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These moreish pumpkin fritters are a great vegetarian meal. Meat lovers can add bacon, but it’s definitely not needed!

Pumpkin, red onion, feta and parmesan provide the perfect balance of sweet and savoury flavours. In fact, considering the amount of pumpkin in them, these fritters aren’t really sweet at all.

Rice flour helps to give a nice light texture, and contributes to making this a naturally gluten-free meal (just make sure your baking powder is gluten-free).

The roast asparagus, spinach and pine nut salad is a great addition. If asparagus isn’t in season where you are, feel free to swap this out for green beans instead.

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PUMPKIN FRITTERS

Keyword: MAIN MEALS, VEGETARIAN

Difficulty: Easy

Ready In: 40 minutes

Serves: 4

Pumpkin, red onion, feta and parmesan provide the perfect balance of sweet and savoury flavours in these moreish pumpkin fritters. The roast asparagus and spinach salad makes a great addition.

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Ingredients

FRITTERS

500 g pumpkin (1lb 2oz)
1 red onion
150 g feta cheese (5.3oz)
2 eggs
1/2 cup sour cream (125ml)
1/3 cup finely grated parmesan (30g)
3/4 cup white or brown rice flour (90g)
1 tsp baking powder
1 tsp dried sage
3/4 tsp salt
1/4 tsp black pepper
2-3 Tbsp olive oil

SALAD

1 bunch asparagus (250g/8.8oz)
2 Tbsp olive oil, divided
2 Tbsp pine nuts
80 g baby spinach (2.8oz)
1/4 cup finely grated parmesan (23g)
Zest of 1 lemon
1 Tbsp lemon juice

TO SERVE

1/3 cup sour cream (80ml)

Instructions

Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.
MAKE FRITTERS
Peel and grate pumpkin. Finely dice red onion and roughly dice feta. Whisk eggs and sour cream together in a large bowl. Stir in pumpkin, onion, feta and parmesan. Add rice flour, baking powder, sage, salt and pepper and gently mix together.
Heat 1 tablespoon oil in a large frying pan over medium heat. Spoon slightly heaped 1/4 cup measurements of fritter mixture into pan. Flatten a little and cook for 3 minutes each side, until crisp on the outsides and cooked through. Transfer to an oven-safe rack. Repeat with remaining fritter mixture, adding more oil as required. Keep warm in oven.
MAKE SALAD
While fritters cook, trim woody ends off asparagus. Cut each asparagus spear into three pieces and arrange on prepared tray. Drizzle with 1 tablespoon oil and season with salt and pepper. Roast for 5 minutes, then sprinkle pine nuts over the top and roast for a further 10 minutes, until tender.
Place asparagus, pine nuts, remaining tablespoon oil, spinach, parmesan, lemon zest and lemon juice in a large bowl and toss to combine. Season to taste with salt and pepper.
SERVE
Serve fritters topped with sour cream, with salad on the side.

Recipe Notes

WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure your baking powder is gluten-free. Otherwise, this is a naturally gluten-free meal.
INGREDIENT SWAPS / NOTES: Rice flour helps to keep these fritters nice and light. If you don’t have any, you can use plain flour instead. Asparagus could be swapped for green beans.
STORING AND REHEATING: Fritters are best reheated on the stove in a frying pan, for nice crispy edges. Salad can be eaten cold or warmed in the microwave or frying pan. Add sour cream just before serving.