Pumpkin fritters with hoummus and chilli pesto oil
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Time to make:
$4.15 per serve
(at time of publication)
Full ingredients list:
500g Kent pumpkin, peeled, coarsely grated
2 large zucchini, trimmed, coarsely grated, squeezed of excess moisture
1 egg, lightly beaten
1/2 cup self-raising flour
1 tablespoon chilli pesto dip
80g mixed baby leaf salad with beetroot
3 red radishes, cut into matchsticks
1/3 cup reduced-fat hoummos
Nutritional information (per serve)
Instructions and steps:
Step 1Combine pumpkin, zucchini, egg and flour in a large bowl.
Step 2Heat 2 teaspoons of olive oil in a large non-stick frying pan over medium-high heat. Spoon 6 x 1/4-cupfuls of pumpkin batter into pan. Cook fritters for 3 minutes each side, or until golden and cooked through. Repeat to make 12 fritters, adding oil if necessary.
Step 3Mix pesto dip with 2 teaspoons of olive oil in a small bowl. Toss salad leaves and sliced radishes together in a medium bowl.
Step 4Spread 1 tablespoon of the hoummos on each serving plate. Top with salad and fritters. Serve drizzled with pesto oil.
About this recipe
First published: March 2017