Ingredients for Pumpkin And Lentil Fritters
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How to Make Pumpkin And Lentil Fritters
- Cook 1 lb pumpkin cubes in a large pot of boiling water for 10-15 minutes, until tender. Drain well, return to the pot, and mash thoroughly.
- Remove and discard the tough outer leaves of 1 large leek. Wash remaining leaves thoroughly, pat dry with a paper towel, and finely chop.
- Peel and finely mince 2-4 cloves garlic (adjust to taste).
- Thoroughly drain 1 cup cooked green lentils.
- Finely chop 2 tablespoons fresh tarragon.
- Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Sauté the minced garlic and chopped leek until softened, about 5 minutes.
- Transfer the garlic and leek to a plate lined with paper towels to drain excess oil.
- In a large bowl, combine the mashed pumpkin, drained lentils, sautéed leeks and garlic, 1/2 cup all-purpose flour, 1 large egg, and chopped tarragon. Mix until well combined.
- Heat 1 tablespoon olive oil in the same sauté pan over medium heat.
- Add 1/4 cup of the pumpkin and lentil batter to the pan for each fritter and flatten slightly with a spatula.
- Cook for 2-3 minutes per side, until golden brown and cooked through.
- You should get approximately 8 fritters from this recipe.
- Drain the fritters on a plate lined with paper towels. Keep warm in a 120°C (250°F) oven if not serving immediately.
- Serve hot with tzatziki or your favorite chutney and a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
12g
Carbs
14g
