Cauliflower, lentil and pumpkin fritters with minty salsa

Photographer: Devin Hart

Low-carb can also be high-fibre - and this is just that recipe. We love the minty salsa with these fritters - mint and feta are a great taste combination.

Serves: 4

Time to make: 30 mins

Ingredients

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1 cup canned lentils, rinsed, drained, roughly mashed
½ head cauliflower, roughly cut
1 medium leek, sliced
2 tablespoons olive oil
2 cups mashed, cooked pumpkin
150g feta
4 eggs, whisked
½ cup panko or whole-wheat breadcrumbs
½ cup roughly chopped fresh coriandercilantroX or parsley leaves
spray oil
Salsa
1 cup diced leftover cooked chicken or pork
1 cup canned crushed tomatoes
1 tablespoon vinegar or lemon juice
2 spring onions, sliced
¼ cup chopped mint leaves
cracked black pepper, to taste

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Instructions

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1 In a bowl roughly mash lentils with a fork. In a food processor pulse cauliflower in two batches until it resembles crumbs.

2 Gently fry leek in oil until softened. In a bowl, mix together lentils, cauliflower, pumpkin, feta, eggs, panko crumbs and coriander. Add leeks and stir to combine.

3 Spray a large pan with oil and heat over a medium-low heat. Scoop heaped spoonfuls of fritter mix into pan and cook until golden. Flip and cook other side. Repeat with remaining mixture to make 8 fritters.

4 To make salsa, combine all ingredients and serve with fritters.

Variations

Make it gluten free: Use gluten-free breadcrumbs and check vinegar (if using) is gluten free.

Nutrition Info (per serve)

Calories 444 cal

Kilojoules 1860 kJ

Protein 28 g

Total fat 24 g

Saturated fat 7 g

Carbohydrates 25 g

Sugar 13 g

Dietary fibre 8 g

Sodium 800 mg

Calcium 280 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.