Cauliflower, lentil and pumpkin fritters with minty salsa

Serves: 4
Time to make: 30 mins

Total cost: $ 13.96 / $ 3.49 per serve

(at time of publication)

Ingredients

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
oil spray
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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1860kJ

Calories 444cal

Protein 28g

Total fat 24g

–Saturated fat 7g

Carbohydrates 25g

–Sugars 13g

Dietary fibre 8g

Sodium 800mg

Calcium 280mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.