Name: Cheesy zucchini fritters with pumpkin and buttermilk mash
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 1.25kg kent pumpkin, peeled, roughly chopped; 5 garlic cloves, unpeeled; 18.20 gm extra virgin olive oil; 3 zucchini, coarsely grated; 150g green cabbage, finely shredded; 75g reduced-fat fetta, crumbled; 120.00 gm reduced-fat fresh ricotta, crumbled; 82.50 ml plain flour; 1 egg, lightly beaten; 40.00 ml chopped fresh dill, plus extra sprigs, to serve; Olive oil spray; 85.80 gm buttermilk; Lemon zest, to serve; 200g steamed green beans, to serve

Cheesy zucchini fritters with pumpkin and buttermilk mash

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Zesty zucchini fritters paired with velvety pumpkin mash - a quick and wholesome meal for any day of the week.

Ingredients:

1.25kg kent pumpkin, peeled, roughly chopped
5 garlic cloves, unpeeled
18.20 gm extra virgin olive oil
3 zucchini, coarsely grated
150g green cabbage, finely shredded
75g reduced-fat fetta, crumbled
120.00 gm reduced-fat fresh ricotta, crumbled
82.50 ml plain flour
1 egg, lightly beaten
40.00 ml chopped fresh dill, plus extra sprigs, to serve
Olive oil spray
85.80 gm buttermilk
Lemon zest, to serve
200g steamed green beans, to serve

Instructions:

Preheat your oven to 230C/210C fan-forced and line 2 large baking trays with baking paper.
On a prepared tray, arrange the pumpkin and 3 unpeeled garlic cloves. Drizzle with oil and generously season with salt and pepper. Roast for 40 minutes, or until the pumpkin is just tender. Let it cool slightly before using.
Peel and crush the 2 remaining garlic cloves. Combine zucchini, cabbage, crushed garlic, feta, ricotta, flour, egg, and dill in a large bowl. Spoon mixture onto prepared tray in 1⁄4 cup portions, spacing them 5cm apart to make 12 fritters. Gently flatten them with the back of a spoon. Spray with oil and bake for 30 minutes until golden and tender. Let them stand for 5 minutes before serving.
Remove the roasted garlic from the skins and combine it with the pumpkin in a bowl. Mash the mixture until it's nearly smooth, then mix in the buttermilk. Season with salt and pepper, covering the mixture to keep it warm.
Garnish fritters generously with fresh dill and lemon zest. Accompany with mashed potatoes and green beans.

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