30 November 2023
With Halloween and Thanksgiving, the two times in the year when pumpkins take centre stage, now behind us, we’ve got a simple idea to use up any leftover pumpkin you may have with this quick and easy spinach and pumpkin fritter recipe.
These fritters are totally vegan – there’s no need to add an egg to bind them together as chickpea flour and rolled oats do a great job of soaking up any extra moisture from the spinach and pumpkin and help the fritters hold their shape. They can be shallow fried on both sides in a little oil or baked in the oven for 30 minutes at 180 c. These spicy fritters taste good served with a side salad and chips or in a burger bun or pita with your choice of toppings.
Ingredients (Makes 6-8 fritters)
- 175 g grated pumpkin
- 50 g chopped spinach
- 50 g chickpea flour
- 25 g rolled oats
- One teaspoon each of cumin seeds, coriander seeds, oregano, sumac and turmeric.
- Half a teaspoon cinnamon
- 25 ml oil for frying
Method
- Grate the pumpkin into a large bowl, add the chopped spinach and herbs and spices and combine all the ingredients. Now add the rolled oats and chickpea flour and mix well. Leave the mixture to rest for two hours in the fridge, so that any excess moisture is absorbed.
- Form the mixture into small balls (about the size of a golf ball) in your hands. Heat the oil in a frying pan then turn the heat down low and add as many of the balls as will fit in the pan. Flatten them with a fish slice and after a few minutes turn them over. Cook until golden brown on both sides and then serve straight away.
Knidos Cookery Club 