PUMPKIN AND LENTIL FRITTERS
Pumpkin and Lentil Fritters with garlic, leeks and tarragon. Suitable for a light and healthy vegetarian brunch or lunch. Increase or decrease the number of garlic cloves to suit your preferences. Adapted from a recipe in the April 2005 issue of 'Table: Easy Family Food and Healthy Living'.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.
- Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.
- Peel garlic cloves, crush and finely chop.
- Thoroughly drain the lentils.
- Finely chop the tarragon.
- Heat one tablespoon of olive oil over a medium heat, in a sauté pan, and sauté the finely chopped garlic and leek until tender.
- Transfer the garlic and leek to kitchen paper to drain excess oil.
- Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.
- Heat one tablespoon of olive oil over a medium heat in the sauté pan.
- Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.
- Cook for 2-3 minutes on each side, until cooked through and golden. You should get 8 fritters from the batter.
- Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120ºC oven.
- Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.
Nutrition Facts : Calories 363.1, Fat 15.5, SaturatedFat 2.4, Cholesterol 46.5, Sodium 27.2, Carbohydrate 44.8, Fiber 9.5, Sugar 4.5, Protein 14.2
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