Pumpkin And Lentil Fritters Recipes

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PUMPKIN AND LENTIL FRITTERS



Pumpkin and Lentil Fritters image

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

500 g pumpkin, peeled and chopped
1/4 cup olive oil
1 small leek, finely chopped
3 garlic cloves, peeled, crushed and finely chopped
1 (400 g) can lentils, drained
1/2 cup plain flour
1 egg, lightly beaten
1 tablespoon fresh tarragon, finely chopped

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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