Updated: Aug 8
Flavour and fresh, crunchy goodness is exactly what these healthy little parcels deliver (pun intended). I originally made them for a Sunday picnic with friends as I had pumpkin left-over from the week and all other fritter ingredients in the pantry. With a dash to the local grocer for the fresh salsa ingredients, this combo was spot on for the picnic. As many of you are likely to have the ingredients in your pantry too, these fritters are actually perfect for a quick-to-table dinner. You could serve the fritters with whatever salad or vegetables you have available at home, but I personally love a lettuce cup, salsa and eating with my hands (well washed, of course). All recipes you find here are #plantbased, but if you like a little animal protein you have the option to add a well poached egg.
Pumpkin Fritter Parcels
Ingredients (serves 2)
400g pumpkin, diced
4 tbsp cold-pressed avocado oil or extra virgin coconut oil
3 ½ tbsp coconut flour
¼ cup buckwheat flour
1 ½ tsp turmeric powder
2 tsp cumin powder
½ tsp ground coriander
¼ tsp paprika
4 spring onions, finely chopped
1 tomato, diced
1 lebanese cucumber, diced
3 spring onions, finely chopped
1 avocado, diced
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar
Ice-berg lettuce leaves, whole
The juice of 1 lemon
Steam pumpkin for 10 - 15 minutes or until soft.
While cooking, prepare the salsa by combining chopped ingredients in a bowl. Top with vinegar and oil and gently mix. Set aside.
Once softened, drain the pumpkin and mash in a bowl. Add spices and flour and combine well.
Heat a fry pan over moderate heat. Add half the oil and add fritter mix in spoonful’s. Allow about 1 – 1 ½ tbsp worth of pumpkin mix per fritter.
Cook for a few minutes on either side, or until golden. Once done, place on a sheet of kitchen towel. Continue with the rest of the mix.
Once all done (this should make ~ 10 fritters), you’re ready to plate.
Construct a parcel by placing 1 – 2 fritters in a lettuce cup/leaf and top with a few tablespoons of salsa.
Option to top with a tbsp coconut yoghurt and/or tahini, dash of lemon juice and extra salt.