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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #beans #vegetables #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #lentils #healthy-2 #low-in-something #brunch
You'll also love
Damtutin Mose
m.d@hotmail.frI made these fritters for a party and they were a huge hit. Everyone loved them!
Zahid King
king@yahoo.comThese fritters were a bit too oily for my taste. I think I would have preferred them if they had been baked instead of fried.
Lanio Vante
laniovante@yahoo.comI wasn't sure what to expect with these fritters, but I was pleasantly surprised. They're a unique and delicious way to enjoy pumpkin.
Eva Naweses
eva_n@yahoo.comThese fritters were easy to make and they turned out great. I served them with a side of sour cream and they were delicious.
Juraj_godOFbikes
juraj_godofbikes9@hotmail.frI've made these fritters several times now and they're always a hit. They're a great way to use up leftover pumpkin and they're also a healthy and delicious snack.
Kamran Jatt
j_kamran@aol.comThese fritters were a bit too bland for my taste. I think they would have been better with some added spices.
Micheal Amadi
m.a20@aol.comI was pleasantly surprised by how much I enjoyed these fritters. I'm not usually a fan of pumpkin, but the combination of pumpkin and lentils was really good. The fritters were also very easy to make, which is always a plus.
Zander Hines
zander_h53@yahoo.comThese fritters were delicious! I made them for my family and they loved them. The pumpkin and lentil combination is perfect, and the fritters are crispy on the outside and fluffy on the inside. I will definitely be making these again.