Moroccan Pea and Courgette Fritters with Kumara Salad and Hummus

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.


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


  • 1 pack hummus
  • 2 Tbsp mayonnaise

To Serve

  • 1 pack spicy pepitas
  • ½ bunch mint

Have Handy

  • oil
  • pepper
  • salt
  • vinegar


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make hummus Combine hummus and mayonnaise in a bowl.
  6. 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