Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Spiced pumpkin and cauliflower fritters with salsa

Spiced pumpkin and cauliflower fritters with salsa

1
Points® value
Total Time
1 hr 10 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Get ahead by prepping these veggie fritters a few hours ahead, then chill in the fridge to firm up so they’re fast and easy to cook. Add the zesty salsa to serve and you’re good to go!

Ingredients

Pumpkin

400 g, peeled, cut into 3cm pieces

Cauliflower

200 g, cut into small florets

Panko breadcrumbs

½ cup(s), (30g)

Dried chilli flakes

½ tsp

Ground coriander

2 tsp

Fresh coriander

¼ cup(s), chopped

Red capsicum

1 medium, finely chopped

Tomato(es)

2 medium, finely chopped

Green shallot(s)

2 individual, finely sliced

Lime rind

1 tsp, finely grated

Lime juice

1 tbs

Rocket

1½ cup(s), (45g)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Steam pumpkin and cauliflower in a large steamer for 10–12 minutes, until vegetables are tender. Transfer to a large bowl and mash well. Add panko, chilli flakes, ground coriander and half the fresh coriander, season with salt and pepper and stir to combine. Shape the mixture into 12 patties and chill in the fridge for at least 30 minutes to firm up.
  2. Meanwhile, to make the salsa, combine remaining fresh coriander with capsicum, tomatoes, shallots, lime zest and juice in a bowl. Season with salt and pepper and set aside.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook fritters in batches, for 3 minutes on each side, or until golden brown.
  4. Serve 3 fritters per person, with salsa and rocket on the side.

You might like

You might like