CHEESY ZUC­CHINI FRITTERS WITH PUMP­KIN AND BUT­TER­MILK MASH

Super Food Ideas - - MAINS -

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.

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