Name: Pumpkin fritters
Cook time: 30 min
Total time: 30 min
Ingredients: 750 gram peeled, chopped pumpkin; 2 peeled, chopped potatoes; 25 gram butter; 1 finely chopped onion; 2 teaspoon curry powder; 1 1/2 cup fresh breadcrumbs; 1/2 cup thawed frozen peas; 1/4 cup parsley, chopped; 3/4 cup roughly chopped pepitas (pumpkin seeds); oil for shallow frying; salad, hummus, lemon wedges, to serve

Ingredients

750 gram peeled, chopped pumpkin

2 peeled, chopped potatoes

25 gram butter

1 finely chopped onion

2 teaspoon curry powder

1 1/2 cup fresh breadcrumbs

1/2 cup thawed frozen peas

1/4 cup parsley, chopped

3/4 cup roughly chopped pepitas (pumpkin seeds)

oil for shallow frying

salad, hummus, lemon wedges, to serve

Method

1.Cook pumpkin and potato in a saucepan of boiling water 10-12 minutes, until just tender. Drain. Return to saucepan. Stir over low heat 1-2 minutes. Transfer to a bowl.

2.Melt butter in a frying pan on medium. Saute onion 3-4 minutes, until tender. Add curry and cook, stirring, 1 minute. Transfer to bowl with pumpkin mixture, breadcrumbs, peas and parsley. Season to taste. Mix well.

3.Flatten 1/3 cups mixture into 5cm patties. Coat in pepitas. Chill 20 minutes.

4.Heat oil in frying pan on high. Cook patties in 2 batches, 3-4 minutes each side, until golden. Drain on paper towel. Serve with salad, hummus and lemon wedges.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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