Roasted Pumpkin Cauliflower Fritters; packed with flavours, vegetables and cheese, these fritters make the perfect dinner or substitute for a vegetable burger
I feel kind of cheated.
If you had a whole weekend to yourself, as in Friday night → Sunday night you had the whole house to yourself; music, wine, candles, watching what YOU want on TV…. what would you do??
Well, here I am at the end of that weekend … and I want to start again. You know what I chose to do all weekend? Just replay that… chose to do….
I cleaned and organised. Ergh, did someone say loser? I did…
I had grand plans of lounging out on the couch, drinking wine… listening to relaxing music and reading an awesome book. Nup.. I did none of that (I did however eat most of the packet of licorice and chocolate bullets)
I did also make an AWESOME, healthy (yup…) chocolate choc chip skillet cookie for 2 (don’t worry, I didn’t eat the whole thing… at once 😉 ) I did decide to also get a heads up on the week and made some of these Pumpkin Cauliflower Fritters. I originally made these for Old House to New Home where I contribute a recipe once a month.
These are soft in the middle, crisp on the outside, packed with flavour and pretty easy to make. They make an awesome dinner with salad, vegetables or made into a burger… and the left overs make a pretty tasty sandwich 😉
Before you leave, come find me on Facebook…. let’s be friends!
- 3½ cups peeled pumpkin (diced into 1cm cubes)
- 3 cups approx.1/2 head medium cauliflower (including stalks)
- 1 cup fresh basil leaves
- ¾ cup cottage cheese
- ½ cup grated parmesan
- 2 small-medium eggs
- ¼ cup potato flour
- ½ teaspoon garlic salt
- 1 teaspoon pepper
- Olive oil for cooking
- Preheat oven to 200 degrees Celsius .
- Place pumpkin on a lined tin and drizzle with olive oil, roast for 20 minutes or until soft.
- While the pumpkin is cooking, chop the cauliflower and place in a food processor with the basil. Pulse until the cauliflower is chopped and resembles fine rice. Set aside.
- Once the pumpkin is cooked, place in the food processor with the cauliflower, cottage cheese, parmesan. Pulse in the food processor again until the pumpkin is chopped and all the ingredients are well mixed.
- Add the eggs, potato flour, pepper and garlic salt. Mix in the food processor until the mixture is well mixed and (mostly) smooth.
- Heat a non stick pan with some olive oil over a medium heat and place large tablespoons of mixture in the pan. Don't make the fritters too big or put them too close together in the pan as they can be tricky to flip.
- Cook for approximately 3-5 minutes each side or until golden. Flip gently- if they are not ready to flip, they will easily fall apart. Remove and allow to cool slightly.