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Pumpkin fritters with roasted tomatoes recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious pumpkin fritters paired with juicy roasted tomatoes create a flavorful and satisfying meal that's perfect for lunch.
Ingredients:
  • 500g vine-ripened cherry tomatoes
  • 800g butternut pumpkin, peeled, seeded, coarsely grated
  • 180g vegetarian haloumi, grated
  • 20.00 ml coarsely chopped dill
  • 2 Free Range Eggs, lightly whisked
  • 75g self-raising flour
  • 62.50 ml coarsely chopped dill
  • 35g almond
  • 60g pkt Baby Rocket
  • 1 garlic clove, crushed
  • 20g parmesan
  • 80ml olive oil
Instructions:
  • Preheat oven to 200°C. Line a baking tray with baking paper, then place tomatoes on tray and coat with olive oil spray. Sprinkle with your favorite seasonings. Bake for 20 minutes, or until tomatoes are slightly collapsed.
  • In a large bowl, mix together the pumpkin, haloumi, dill, and egg. Stir in the flour until well combined. Season with salt and pepper to taste.
  • Heat a large non-stick frying pan over medium heat and lightly coat it with olive oil spray. Cook the pumpkin mixture in ¼-cup portions for 2 minutes on each side until golden brown and cooked through. Keep warm by transferring to a plate and covering with foil. Repeat with the rest of the pumpkin mixture in 2 more batches.
  • For the dill pesto, combine dill, almonds, arugula, garlic, and Parmesan in a food processor. Pulse until finely chopped. With the motor running, slowly pour in the oil until well combined. Season to taste.
  • Arrange the fritters and roasted tomato on serving plates, then generously drizzle the fritters with the flavorful dill pesto.

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