Best 4 Pumpkin And Lentil Fritters Recipes

PUMPKIN FRITTERS

Steps:

• In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
• Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

LENTIL FRITTERS

Steps:

• Mix the leftover lentils with the chopped coriander, spring onion and gram flour, then set aside. Use a peeler to cut the carrots and courgettes into long ribbons, then toss the ribbons with the sesame seeds and coriander in sesame oil and the lime juice.
• Heat the rapeseed oil in a frying pan. Spoon in four dollops of the lentil mixture and flatten into patties. Fry each side until golden and serve with the ribbon salad.

PUMPKIN AND LENTIL FRITTERS

Steps:

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

MOROCCAN-STYLE PUMPKIN (WITH LENTILS)

Steps:

• In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
• If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
• Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
• Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.