Pumpkin, feta and spinach fritters with tomato and raisin sauce
The salty tang of feta is beautifully balanced by the sweet and sour sauce.
Great when you have left-over pumpkin. For a gluten free version replace self-raising flour with brown rice flour and 1 teaspoon baking powder.
Time to make 30 minutes
400g cooked pumpkin cubes
200g firm feta, coarsely chopped
1 cup shredded spinach or silverbeet
3/4 cup grated Edam cheese
1 teaspoon dried basil
1/2 cup self-raising flour
1/4 cup plain yoghurt
2 teaspoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 x 400g can chopped tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 teaspoons turmeric
1/4 cup raisins
Salt and pepper to taste
1. Place pumpkin, feta, spinach/silver beet, Edam and basil into a bowl. Lightly wisk eggs and add with sifted flour and yoghurt. Mix to combine.
2. Spray heavy bottomed frypan with oil spray and add 2 tablespoon portions of the mix to the pan (or more if you prefer bigger fritters). Cook over medium heat on one side, turn and cook on the other. Serve with sauce and a salad.
Soften onion and garlic in oil, add tomatoes, vinegar, brown sugar and turmeric and cook for around 5 minutes. Puree a little, add raisins and season to taste. Serve warm with fritters.