PUMPKIN AND LENTIL FRITTERS
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
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
LENTIL FRITTERS
Rustle up these lentil fritters in just 25 minutes with our basic lentils recipe, courgette and carrot. They're healthy, low-fat and packed with nutrients
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 25m
Number Of Ingredients 11
Steps:
- Mix the leftover lentils with the chopped coriander, spring onion and gram flour, then set aside. Use a peeler to cut the carrots and courgettes into long ribbons, then toss the ribbons with the sesame seeds and coriander in sesame oil and the lime juice.
- Heat the rapeseed oil in a frying pan. Spoon in four dollops of the lentil mixture and flatten into patties. Fry each side until golden and serve with the ribbon salad.
Nutrition Facts : Calories 356 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium
PUMPKIN FRITTERS
Plump little pumpkin fritters with a hint of curry.
Provided by dakota kelly
Categories Side Dish Vegetables Squash
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
- Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 4.9 g, Cholesterol 7.8 mg, Fat 37 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 4.8 g, Sodium 139.5 mg, Sugar 0.4 g
CREAMY PUMPKIN & LENTIL SOUP
Whether you're carving a Halloween pumpkin or have picked up a cheap squash, use the plentiful flesh and seeds in this soup
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
- Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
- Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
- Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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