These wonderfully fragrant gluten and grain free fritters are huge on flavour without being heavy at all. Perfect as a light dinner or as part of a picnic or packed lunch.
INGREDIENTS
1 cup roasted pumpkin, mashed
1 garlic clove, finely diced
2 free range eggs, lightly beaten
1 large handful fresh coriander, roughly chopped
1 spring onion, finely chopped
1/4 cup good quality crunchy peanut butter (I used Pic's)
1/4 cup coconut cream
zest of 1 lime
2/3 cup ground almonds
1 heaped tablespoon buckwheat flour (could also also use spelt flour or regular wheat flour)
Dried chilli flakes, sea salt and cracked pepper to season
coconut oil or ghee for frying
To serve: lime wedges, greek yoghurt (optional) additional chopped spring onion and coriander
METHOD
Combine all ingredients in a large bowl and mix well. Season with salt and pepper and a generous dash of dried chilli flakes.
Heat coconut oil or ghee in a sauté pan over a medium heat. Fry dessertspoons of batter for 2-3 minutes on each side, turning the heat down if the fritters are colouring too quickly.
Fritters can be served immediately or enjoyed at room temperature. Will last two days in the fridge.
Makes 8-10 fritters. (Double the recipe to feed a crowd and adjust the amount of chilli to suit your preferences.)
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
Related Content
RecipePrawn, Coconut, Zucchini and Fresh Corn Fritters
Article by Claire Aldous
RecipeMoroccan Pancakes with Soft Curd Cheese and Honey
Article by Claire Aldous
RecipeSpiced Broccoli, Turmeric and Goat's Cheese Fritters
Article by Kelly Gibney
RecipeRoasted Buttercup Pumpkins with Sweetcorn and Polenta
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!