Pumpkin fritters are everyone’s favourite, and when served with roasted tomatoes they make a healthy main that keeps well for lunch, too.
* 500g vine-ripened cherry tomatoes
* 800g butternut pumpkin, peeled, seeded, coarsely grated
* 180g vegetarian haloumi, grated
* 1 tbsp coarsely chopped dill
* 2 Free Range Eggs, lightly whisked
* 1/2 cup (75g) self-raising flour
* 1/4 cup coarsely chopped dill
* 1/4 cup (35g) slivered almonds, toasted
* 60g pkt Coles Australian Baby Rocket
* 1 garlic clove, crushed
* 1/4 cup (20g) finely grated parmesan
* 1/3 cup (80ml) olive oil
5 Method / Steps
Preheat the oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the lined tray and spray with olive oil spray. Season. Bake for 20 mins or until the tomatoes begin to collapse.
Meanwhile, combine the pumpkin, haloumi, dill and egg in a large bowl. Add flour and stir to combine. Season.
Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add four ¼-cup (60mlportions) of the pumpkin mixture to the pan and cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining pumpkin mixture.
To make the dill pesto, place the dill, almond, rocket, garlic and parmesan in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until combined. Season.
Divide the fritters and roasted tomato among serving plates. Drizzle fritters with the dill pesto.
source – tastecom