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.
Nutrition Info (per serve)
Total fat 26g
–Saturated fat 5g
Dietary fibre 16g
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.
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