The whole family will love these vegetarian pumpkin, sage and couscous fritters.
- Preheat oven to 220C or 200C fan-force. Place the pumpkin, garlic, sage, honey and 1 tablespoon oil in a large bowl. Season and toss to coat. Arrange in a single layer on a large baking tray lined with baking paper. Roast for 30 minutes. Using a potato masher or fork, coarsely mash the pumpkin. Set aside to cool.
- Meanwhile, place the couscous in a large heatproof bowl. Add 1 cup boiling water. Stir with a fork until liquid is moistly absorbed. Cover and stand for 3 minutes. Fluff up the couscous with a fork to separate the grains. Cover and stand for 2 minutes. Fluff up again. Set aside to cool.
- Combine the pumpkin mixture, couscous, pine nuts, feta and egg in a large bowl. Season.
- Form 1/4 cup level measures of pumpkin mixture into patties.
- Heat a little of the remaining oil in a non-stick frying pan over medium heat. Cook fritters, in batches (adding more oil as you go). Gently press down with fish slice to slightly flatten the fritters. Cook for 3-4 minutes each side or until golden.
- Meanwhile, make the sauce. Combine all ingredients in a small bowl and season.
- Serve with lemon wedges and garlic yoghurt sauce.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set