CORN, PUMPKIN AND FETA FRITTERS

PREP TIME: 20 MINS

COOK TIME: 30 MINS

SERVES 4 (AS A LIGHT MEAL)

500g piece pumpkin, peeled

and deseeded, chopped

1 cob corn, husk and silk removed,

kernels cut off

100g reduced-fat fresh ricotta

40g reduced-fat feta, finely chopped 2 Tbsp chopped dill

2 Tbsp polenta (cornmeal)

2 Tbsp wholemeal self-raising flour

or gluten-free self-raising flour

2 x 60g eggs, lightly whisked Freshly ground black pepper 1½ Tbsp extra virgin olive oil 1 Lebanese cucumber, peeled into

ribbons using a vegetable peeler 1½ cups rocket leaves, to serve Lemon wedges or balsamic glaze,

to serve

1 Cook pumpkin in a steamer basket over a saucepan of simmering water for 7-8 minutes or until just tender. Transfer to a medium bowl and roughly mash. Set aside for 10 minutes to cool.

2 Add the corn, ricotta, feta, dill, polenta, flour and eggs to the pumpkin. Season with pepper. Mix until well combined. 3 Heat 2 tsp of the oil in a large non-stick frying pan over medium heat. Add four ¼ cupfuls of the mixture to the pan

(to make 4 fritters). Cook for 3 minutes or until bubbles appear on the top of the fritters. Carefully turn over and cook for a further 2 minutes or until cooked through. Transfer to a large plate, cover loosely with foil and set aside. Repeat in two more batches with the remaining oil and fritter batter, making 12 fritters in total.

4 Divide fritters between serving plates. Toss cucumber and rocket, and place on plates. Serve with a wedge of lemon or drizzle the salad with the balsamic glaze.

COOK’S TIP

You can replace the dill with parsley or basil and the rocket leaves with spinach or mixed salad leaves.