CHEESY ZUCCHINI FRITTERS WITH PUMPKIN AND BUTTERMILK MASH
SERVES 4 PREP 30 MINUTES (PLUS STANDING) COOK 40 MINUTES
1.25kg kent pumpkin, peeled, roughly chopped 5 garlic cloves, unpeeled 1 tablespoon extra virgin olive oil 3 zucchini, coarsely grated 150g green cabbage, finely shredded 75g reduced-fat fetta, crumbled ½ cup reduced-fat fresh ricotta, crumbled ¹⁄³ cup plain flour 1 egg, lightly beaten 2 tablespoons chopped fresh dill, plus extra sprigs, to serve Olive oil spray ¹⁄³ cup buttermilk Lemon zest and 200g steamed green beans, to serve
1 Preheat oven to 230°C/210°C fan-forced. Line 2 large baking trays with baking paper. 2 Place pumpkin and 3 unpeeled garlic cloves on 1 prepared tray. Drizzle with oil. Season well with salt and pepper. Roast for 40 minutes or until pumpkin is just tender. Set aside to cool slightly. 3 Meanwhile, peel and crush remaining 2 garlic cloves. Place zucchini, cabbage, crushed garlic, fetta, ricotta, flour, egg and dill in a large bowl. Stir until well combined. Using ¼ cup at a time, spoon mixture, 5cm apart, on remaining prepared tray to make 12 fritters. Using the back of a spoon, slightly flatten. Spray with oil. Bake for 30 minutes or until golden and tender. Stand for 5 minutes on trays. 4 Squeeze roasted garlic from skins and place with pumpkin in a bowl. Mash until almost smooth. Stir in buttermilk. Season with salt and pepper. Cover to keep warm. 5 Sprinkle fritters with extra dill and lemon zest. Serve with mash and beans. NUTRITION: (per serve) 1439kj; 13.1g fat; 3.8g sat fat; 18.6g protein; 32.4g carbs; 8g fibre; 71mg chol; 400mg sodium.