Pumpkin fritters
Feb 28, 2012 1:00pm- 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
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1Cook 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.
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2Melt 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.
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3Flatten 1/3 cups mixture into 5cm patties. Coat in pepitas. Chill 20 minutes.
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4Heat 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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