CHILLI, CORIANDER & FETA PUMPKIN FRITTERS
YIELD
SERVES 6-8
PREP TIME
10 MINUTES
COOK TIME
35 MINUTES
TOTAL TIME
45 MINUTES
WHAT TO GET FROM YOUR BOER AND BUTCHER
A JAR OF BOER AND BUTCHER TOMATO, ROSEMARY & CHILLI RELISH
A JAR OF BOER AND BUTCHER CHIPOTLE MAYO
INGREDIENTS
- A jar of Boer and Butcher Chipotle mayo
- A jar of Boer and Butcher Tomato, rosemary & chilli relish – NO fridge should be without this!
- 650g pumpkin ( cut into cubes )
- 130g (5 generous tbsp) white flour
- 100g feta cheese, crumbled
- 3 stems spring onions, finely chopped
- 20g fresh coriander, finely chopped
- 2t finely diced red and green chillies or 1 tsp regular dried chilli flakes – depends on how strong your like it
- 1/2t freshly ground nutmeg
- 1/2t smoked paprika
- 2 eggs
- salt and pepper
- Canola oil for frying
- a small handful fresh coriander for garnish (optional)
STEPS
Boil the pumpkin cubes in water until soft. Strain for at least 10min and then puree. Set aside to cool a little.
Add the pumpkin to a bowl. Add the other ingredients one by one and keep mixing until you have a thick batter. Season, keeping in mind the cheese also adds saltiness.
Heat a generous amount of oil in a thick-based frying pan over medium heat.
Use a tablespoon to add batter to the pan. Fry the fritters until the underside is nicely coloured, 2-3 minutes. Flip and fry until golden all over and cooked through, a couple of minutes more. Transfer to a plate covered with kitchen towels to drain off excess oil.
Plate fritters on a platter and serve with dollops of Boer and Butcher Chipotle mayo and Boer and Butcher Tomato, rosemary and chilli relish, sprinkle with fresh coriander, serve immediately.
