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.)
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.