Spiced pumpkin and cauliflower fritters with salsa
400 g, peeled, cut into 3cm pieces
200 g, cut into small florets
½ cup(s), (30g)
Dried chilli flakes
¼ cup(s), chopped
1 medium, finely chopped
2 medium, finely chopped
2 individual, finely sliced
1 tsp, finely grated
1½ cup(s), (45g)
2 x 3 second spray(s)
- Steam pumpkin and cauliflower in a large steamer for 10–12 minutes, until vegetables are tender. Transfer to a large bowl and mash well. Add panko, chilli flakes, ground coriander and half the fresh coriander, season with salt and pepper and stir to combine. Shape the mixture into 12 patties and chill in the fridge for at least 30 minutes to firm up.
- Meanwhile, to make the salsa, combine remaining fresh coriander with capsicum, tomatoes, shallots, lime zest and juice in a bowl. Season with salt and pepper and set aside.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook fritters in batches, for 3 minutes on each side, or until golden brown.
- Serve 3 fritters per person, with salsa and rocket on the side.