Photo of Spiced squash & cauliflower fritters with red pepper salsa by WW

Spiced squash & cauliflower fritters with red pepper salsa

Points® value
Total Time
40 min
15 min
25 min
Looking for new ways with butternut squash? These flavour-packed flourless fritters, served with a fresh oil-free salsa, make for an impressive meal any time of the day.


Butternut Squash

400 g, cut into small pieces

Cauliflower, Raw

200 g

Thyme, Fresh

4 sprig(s), leaves stripped

Parsley, fresh

2 tablespoon(s), chopped

Ground coriander

1 tablespoon(s), level

Calorie controlled cooking spray

8 spray(s)


1 portion(s)

Red pepper

1 medium, deseeded and finely chopped


2 large, finely chopped

Spring Onions

2 medium, trimmed and finely sliced

Coriander, fresh

1 tablespoon(s), chopped


1 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)


  1. Put the butternut squash and cauliflower into a large steamer set over a large pan of simmering water. Steam for 10-12 minutes, until the vegetables are tender, then transfer to a large bowl.
  2. Using a potato masher, mash the squash and cauliflower together until smooth. Add the thyme, parsley and coriander, then season and mix well. Shape the mixture into 12 patties and chill in the fridge for at least 30 minutes to firm up.
  3. Meanwhile, make the red pepper salsa. In a small bowl, combine all the salsa ingredients, then season to taste and set aside.
  4. Put a large nonstick frying pan over a medium heat and mist with cooking spray. Fry the fritters in batches, turning carefully and regularly, for 3-4 minutes until golden and starting to crisp.
  5. Serve 3 fritters per person with the rocket and red pepper salsa on the side.


These fritters, served with 1 gently poached egg per serving, make a great brunch option. The recipe will no longer be vegan.