Filling, tasty and fabulous, this Pumpkin, fetta and spinach fritters with dill yoghurt recipe will make meat-free Monday something to look forward to - with relish.
Serves44
Cook time30 mins30 minutes
Prep time30 mins30 minutes
Ingredients
1 cup (280g) Greek-style yoghurt
½ cup coarsely chopped dill
2 tbs lemon juice
1 garlic clove, crushed
2 large zucchini, coarsely grated (about 2½ cups)
1 cup (150g) coarsely grated Kent pumpkin
1 cup (50g) shredded baby spinach
200g Australian fetta, crumbled
3 tsp ground cumin
2 Coles Australian Free Range Eggs, lightly whisked
⅔ cup (100g) self-raising flour
Olive oil, to shallow-fry
200g Perino tomatoes, halved
Mixed salad leaves (such as watercress and radicchio), to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine ¾ cup (210g) yoghurt and 2 tbs of the dill with lemon juice and garlic in a small jug. Cover with plastic wrap. Place in the fridge to chill.
Step 2
Place zucchini in a colander. Use your hands to squeeze out excess moisture from zucchini. Transfer to a bowl. Stir in the pumpkin, spinach, fetta, cumin, egg, remaining yoghurt and remaining dill. Season. Stir in flour until just combined.
Step 3
Divide the pumpkin mixture into 12 equal portions. Add enough oil to a large frying pan to come 1cm up side of pan. Heat over medium-high heat. Place 4 portions of pumpkin mixture into the pan and flatten slightly. Cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat, in 2 more batches, with the remaining pumpkin mixture.
Step 4
Arrange the fritters on a serving platter with the yoghurt mixture, tomato and salad leaves.
