Roasted pumpkin, sage and couscous fritters

Recipes / Vegetarian

The whole family will love these vegetarian pumpkin, sage and couscous fritters.

Recipe «Roasted pumpkin, sage and couscous fritters» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 850g pumpkin, peeled, seeded, cut into 3cm pieces, 2 garlic cloves, thinly sliced, 2 tbsp sage leaves, torn, 1 tbsp honey, 1/4 cup olive oil , 1 cup San Remo CousCous, 1/3 cup pine nuts, toasted, 75g feta cheese, crumbled , 1 egg, Lemon wedges, to serve, 1 cup Greek-style yoghurt, 1 garlic clove, crushed, 1 tbsp lemon juice.

Ingredients:

  • 850g pumpkin, peeled, seeded, cut into 3cm pieces 
  • 2 garlic cloves, thinly sliced 
  • 2 tbsp sage leaves, torn 
  • 1 tbsp honey 
  • 1/4 cup olive oil 
  • 1 cup San Remo CousCous 
  • 1/3 cup pine nuts, toasted 
  • 75g feta cheese, crumbled 
  • 1 egg 
  • Lemon wedges, to serve 
  • 1 cup Greek-style yoghurt 
  • 1 garlic clove, crushed 
  • 1 tbsp lemon juice 

Instructions

  1. 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.
  2. 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.
  3. Combine the pumpkin mixture, couscous, pine nuts, feta and egg in a large bowl. Season.
  4. Form 1/4 cup level measures of pumpkin mixture into patties.
  5. 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.
  6. Meanwhile, make the sauce. Combine all ingredients in a small bowl and season.
  7. Serve with lemon wedges and garlic yoghurt sauce.