Total Time: 45 minutes
|Nutritional per serving|
These Pumpkin, Sage and Couscous Fritters are super easy to make, taste amazing and a relatively low in calories per serving.
Makes 12 servings (patties)
- 850g pumpkin, peeled, seeded, cut into 3cm pieces
- 2 garlic cloves, thinly sliced
- 2 tablespoons sage leaves, torn
- 1 tablespoon honey
- 4 tablespoons olive oil
- 200g couscous, wholewheat, dried
- 45g pine nuts, toasted
- 75g feta cheese, crumbled
- 1 egg
- Lemonwedges, to serve
Garlic yoghurt sauce
- 275g fat free, Greek yoghurt
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- Preheat oven to 220C or 200C fan-force.
- Place the pumpkin, garlic, sage, honey and 1tablespoon oil in a large bowl. Season and toss to coat.
- Arrange in a single layer on a large baking tray lined with baking paper. Roast for 30 minutes. Using a potato masher or fork, coarsely mash the pumpkin. Set aside to cool.
- Meanwhile, place the couscous in a large heatproof bowl. Add 250ml boiling water. Stir with a fork until liquid is mostly absorbed. Cover and stand for 3 minutes. Fluff up the couscous with a fork to separate the grains.
- Cover and stand for 2 minutes. Fluff up again. Set aside to cool.
- Combine the pumpkin mixture, couscous, pine nuts, feta and egg in a large bowl. Season.
- Form mixture into 12 evenly sized patties.
- Heat a little of the remaining oil in a non-stick frying pan over medium heat. Cook fritters, in batches (adding more oil as you go). Gently press down with the fish slice to slightly flatten the fritters.
- Cook for 3-4 minutes each side or until golden.
- Meanwhile, make the sauce. Combine all ingredients in a small bowl and season.
- Serve with lemon wedges and garlic yoghurt sauce.
Recipe and photo courtesy of Taste.com.au