Corn and pumpkin fritters with herby hummus
- 1 spring onion, finely chopped
- 1 clove garlic, finely chopped
- 200g pumpkin, grated
- 1 cup corn sweetcornXkernels
- 2 eggs, lightly beaten
- 3 tablespoons flour
- ½ teaspoon ground cumin
- ½ teaspoon ground fennel seeds
- 400g can chickpeagarbanzoXsgarbanzosX, drained
- 1 lemon, juice and zest
- 1 cup fresh parsley
- 1 cup fresh basil
- 1 tablespoon olive oil
- spray oil
- black pepper
1 In a large bowl, combine spring onion, garlic, pumpkin, corn, egg, flour and spices. Form mixture into patties (you should have 4-6) and set aside.
2 To make hummus, in a blender, put chickpeas, lemon juice and zest, herbs and oil and blitz until smooth, adding a little water if needed.
3 Spray a pan with oil and set over a medium high heat. Cook fritters, turning, for 5 minutes or so, until cooked through and golden.
4 Serve fritters with hummus, seasoned with pepper and extra herbs if desired.
Make it vegan: Use Orgran Easy Egg instead of the eggs.
Make it gluten free: Use gluten-free flour and check ground spices are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 26g
–Saturated fat 5g
Dietary fibre 16g
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