- 0:10 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Ingredients
- 500g butternut pumpkin, peeled, cubed
- 1 small red onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon brown mustard seeds
- 1/3 cup chopped fresh coriander leaves
- 2 tablespoons plain flour
- fresh coriander leaves, to serve
Basic batter
- 2/3 cup self-raising flour
- 2 eggs
- 1/2 cup milk
Method
- Step 1Cook pumpkin in a saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to pan. Mash until just smooth.
- Step 2Make Basic batter: Sift flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add egg mixture to flour. Whisk until smooth. Stir in pumpkin, onion, cumin, ground coriander, mustard, coriander leaves and flour.
- Step 3Heat 1 tablespoon oil in a frying pan over medium heat. Using 1 heaped tablespoon mixture per fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Repeat to make 16 fritters. Serve with coriander.
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
998 kj
Energy
5g
Fat Total
2g
Saturated Fat
4g
Fibre
12g
Protein
113mg
Cholesterol
219.24mg
Sodium
10g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
When cooking in batches, transfer to a plate lined with paper towel while cooking remaining fritters. Use olive oil to cook fritters. Add more oil to pan between batches if necessary.
- Author: Kerrie Sun
- Image credit: Steve Brown
- Publication: Super Food Ideas
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