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    You are in: Home / Recipes / Pumpkin and Lentil Fritters Recipe
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    Pumpkin and Lentil Fritters

    Pumpkin and Lentil Fritters. Photo by ladypit

    1/1 Photo of Pumpkin and Lentil Fritters

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    12 mins

    28 mins

    bluemoon downunder's Note:

    Pumpkin and Lentil Fritters with garlic, leeks and tarragon. Suitable for a light and healthy vegetarian brunch or lunch. Increase or decrease the number of garlic cloves to suit your preferences. Adapted from a recipe in the April 2005 issue of 'Table: Easy Family Food and Healthy Living'.

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    Serves: 4



    Units: US | Metric


    1. 1
      Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.
    2. 2
      Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.
    3. 3
      Peel garlic cloves, crush and finely chop.
    4. 4
      Thoroughly drain the lentils.
    5. 5
      Finely chop the tarragon.
    6. 6
      Heat one tablespoon of olive oil over a medium heat, in a sauté pan, and sauté the finely chopped garlic and leek until tender.
    7. 7
      Transfer the garlic and leek to kitchen paper to drain excess oil.
    8. 8
      Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.
    9. 9
      Heat one tablespoon of olive oil over a medium heat in the sauté pan.
    10. 10
      Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.
    11. 11
      Cook for 2-3 minutes on each side, until cooked through and golden. You should get 8 fritters from the batter.
    12. 12
      Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120ºC oven.
    13. 13
      Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.

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    Ratings & Reviews:

    • on November 04, 2005


      I had intended to make these as posted, but at the 11th hour had to sub butter beans instead of lentils. These fritters tasted great but did not hold together well. I've discussed this with bluemoon and we agree that some fritters hold together and some don't. But having seen Ladypit's photograph, I'd say that in my case it was probably that the beans weren't right for this kind of recipe; not without further tinkering anyway. I'm giving this 4 stars though because I think the recipe as written is likely to be worthy of at least rating. I'll definately make these again. By the way I couldn't find fresh tarragon either and subbed with dried dill, which worked fine.

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    • on November 02, 2005

      I made these with a few changes and they did not work out so I am posting mainly to give people ideas on things not to do if they want to try these. I could not find fresh tarragon anywhere so I substituted dried but that did not impart enough flavor. I also attempted to cook these on a griddle instead of in oil to lower the fat content some and these ended up not cooking enough in the middle and having very little flavor. So I think the fresh herbs and the oil are fundamental and cannot be subbed out. It was a fun recipe to try and I truly hope others have more sucess with it because it has the potential to be "knock your socks off."

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    Nutritional Facts for Pumpkin and Lentil Fritters

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 600.5
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 2.5 g
    Cholesterol 52.8 mg
    Sodium 30.9 mg
    Total Carbohydrate 84.7 g
    Dietary Fiber 32.0 g
    Sugars 4.7 g
    Protein 30.9 g

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