SMOKED SNOEK & PUMP­KIN FRIT­TERS

LOSE IT! - - Food / Picnic -

SERVES 4

FOR THE FRIT­TERS

• 200g smoked snoek, bones re­moved and finely flaked • 200g ri­cotta cheese, crum­bled • 1 cup cooked and mashed pump­kin, all wa­ter squeezed out • 2 eggs, beaten

• 2 tbsp psyl­lium husk • 2 tbsp co­conut flour • 1 tsp bak­ing pow­der • 7g fresh pars­ley, finely chopped • Hi­malayan salt and white pep­per • 3 tbsp co­conut oil, for shal­low fry­ing

TO SERVE

• 1 cup crème fraîche • fresh pars­ley leaves, to gar­nish • 1 le­mon, cut into wedges

1. For the frit­ters: Place all the in­gre­di­ents in a large bowl, sea­son well and stir to com­bine.

2. Shape the frit­ter mix­ture into 8 rounds. Heat a fry­ing pan and add the co­conut oil. Cook each frit­ter for 3–4 min­utes on each side or un­til they are golden and crispy.

3. Drain the frit­ters on pa­per towel.

4. To serve: Serve the frit­ters hot with dol­lops of crème fraîche, gar­nished with pars­ley and with le­mon wedges on the side.

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