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 will appear in My Gluten Free (5 Nights For 4) on Sunday, April 28, 2019.

Ingredients

Kumara Salad

  • 800g kumara
  • 1 carrot
  • ½ telegraph cucumber
  • ½-1 pack date dressing

Fritters

  • 1 carrot
  • 1 courgette
  • 3 eggs
  • 1 pack fritter spices
  • ½ cup GF flour ^
  • 1 tsp GF baking powder ^
  • ¼ cup milk ^
  • 1½ cups frozen peas

Hummus

  • 1 pack hummus
  • 1 pack mayo

To Serve

  • 1 pack pepitas
  • 1 bunch chopped mint

Have Handy

  • oil
  • pepper
  • salt

Steps

  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, fritter spice, 1 tsp salt, flour and baking powder, until smooth. Add milk and continue to whisk, until smooth. Stir through peas, grated 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 second carrot and cucumber into ribbons. Add to a bowl with cooked kumara. Toss with date dressing. Season to taste.
  5. Make hummus Combine hummus and mayo in a bowl.
  6. Serve fritters with salad, a dollop of hummus, spicy pepitas and mint.

Nutritional Information

Energy 2532 kj
605 kcal
Protein 17.8g
Carbohydrate 86.6g
Fat 17.9g