Moroccan Pea and Courgette Fritters with Kumara Salad and Hummus
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, April 28, 2019.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, April 28, 2019.
Ingredients
Kumara Salad
- 800g kumara
- 1 carrot
- 1 cucumber
- 1 pack chopped dates
Moroccan Fritters
- 1 carrot
- 1 courgette
- 3 eggs
- 1 pack fritter spice
- ¼ cup milk
- 1½ cups frozen peas
Hummus
- 1 pack hummus
- 2 Tbsp mayonnaise
To Serve
- 1 pack spicy pepitas
- ½ bunch mint
Have Handy
- oil
- pepper
- salt
- vinegar
Steps
-
Prep kumara Preheat oven to 220ºC. Dice kumara 2cm and toss on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, until golden and tender.
-
Prep fritters Grate 1 carrot and courgette. In a large bowl, whisk together eggs and fritter spice with 1 tsp salt, until smooth. Add milk and continue to whisk, until smooth. Stir through peas, carrot and courgette and season with pepper.
-
Cook fritters Heat a drizzle of oil in a non-stick fry-pan on medium heat. Using a 1/3 cup measure, scoop fritter mixture into pan. Flatten to about 1cm thick and cook, in batches, for about 3 minutes each side, until golden and cooked through. Season with salt and set aside, covered to keep warm.
-
Prep salad Peel remaining carrot and cucumber into ribbons. Add to a bowl, along with dates and cooked kumara. Toss with a drizzle of olive oil and vinegar. Season to taste.
-
Make hummus Combine hummus and mayonnaise in a bowl.
-
Serve fritters with salad, a dollop of hummus, spicy pepitas and mint.
Nutritional Information
Energy |
2630 kj 629 kcal |
---|---|
Protein | 17.3g |
Carbohydrate | 90.2g |
Fat | 19.1g |