GLUTEN-FREE FETA AND ROASTED PUMPKIN FRITTERS
With Roasted Cherry Tomatoes
This is a rustic looking, easy and tasty vegetarian dish that has roasted butternut and tangy feta as the heroes. The most time consuming part of the preparation is roasting the pumpkin, and we’re only talking thirty minutes max, but you could even use some leftover pumpkin from a roast dinner to speed up the process.
We’ve suggested topping the fritters with balsamic-splashed cherry tomatoes plus some crumbled feta and serving them with a green salad. Nothing too tricky there. So not too long after the question ‘What’s for dinner?’ you’ll have a colourful and nutritious meal on the table without too much effort.
Caren
FETA AND ROASTED PUMPKIN FRITTERS
With Roasted Cherry Tomatoes
Serves 4 as a light lunch or entrée, about 8 fritters.
600 gm skinned, deseeded butternut pumpkin, in 1cm slices
1-2 bunches cherry tomatoes on the vine, at least 16 tomatoes
2 tablespoons olive oil
1 teaspoon sea salt
2 tablespoons balsamic vinegar
1 garlic clove, minced
3-4 spring onions, finely sliced
3 eggs, separated
70 gm Revenge Gluten-Free Plain Flour Mix
2-3 tablespoons chopped fresh herbs (we use basil, dill and parsley)
180 gm Greek-style feta, broken into small pieces
Sea salt and black pepper
Oil for shallow frying
Green salad
Preheat oven to 180°C. Loosely line an oven tray with baking paper.
Toss the pumpkin slices in 1 tablespoon of olive oil and the sea salt then place on the tray. Roast for about 30 minutes or until the pumpkin is just tender. Remove from the tray and set aside.
Place the tomatoes on the tray and pierce each tomato with the tip of a knife. Pour over the remaining olive oil and balsamic vinegar. Turn the oven down to 150°C and roast the tomatoes for about 20 minutes while you prepare the fritters.
Cut the pumpkin slices into 1cm pieces. Set aside 30gm feta for finishing the dish.
Using a fork, combine the pumpkin pieces, garlic, spring onions, egg yolks, flour, herbs and 150gm feta in a large bowl. Season to taste.
Whisk the egg whites until soft peaks form and fold through the pumpkin mixture.
Turn the oven off and remove the tomatoes. Set aside to cool slightly. Cut the tomato vine so there are at least 3-4 tomatoes on a section of vine.
Heat a large non-stick frying pan and pour in oil to the depth of 5mm. Place a ½ cup of mixture into the oil and flatten the top slightly. Fry 3-4 fritters at a time for about 2 minutes each side.
Transfer cooked fritters to the still warm oven to keep warm. Repeat with the remaining mixture.
To serve, place 2 fritters on a warm plate and top with a portion of roasted tomatoes and some of the tomato/balsamic juices. Crumble some of the remaining feta over the tomatoes. Repeat with the remaining fritters. Serve with a green salad.
TIP:
A drizzle of pesto or similar condiment would go well with the fritters.