Pumpkin, Ricotta & Quinoa Fritters

Source: Taste Magazine January / February 2015
Serves 4 - Prep & Cooking 30 minutes

butternut pumpkin, peeled and chopped
 350g fresh ricotta, crumbled
 35g (1/3 cup) quinoa flakes
 25g (1/3 cup) finely grated parmesan
 1/4 cup finely chopped fresh chives
 1 egg, lightly whisked
 1 lemon, rind finely grated
 2 1/2 tablespoons extra virgin olive oil
 3/4 cup fresh basil leaves
 1 garlic clove, crushed
 700g btl tomato passata
 1/2 teaspoon caster sugar
 Baby spinach leaves, to serve
 Small basil leaves, to serve
 Finely grated parmesan, extra, to serve

  1. Place the pumpkin in a microwave-safe bowl. Microwave on High, covered, for 4-5 minutes or until tender. Transfer to a sieve. Set aside to drain for 
5 minutes. Transfer to 
a large bowl and mash until smooth.
  2. Add the ricotta, quinoa, parmesan, chives, egg and lemon rind to the pumpkin. Season. Stir until combined.
  3. Heat 2 tsp of the oil in a frying pan over medium-high heat. Add the basil and garlic and cook, stirring, for 
30 seconds or until aromatic. Stir in the passata and sugar and simmer for 5 minutes or until thickened slightly. Season. Set aside and keep warm.
  4. Heat 1 tbs of the oil in a large non-stick frying pan over medium heat. Spoon four 1⁄4 cupfuls of pumpkin mixture into pan, spreading to 1cm thick. Cook for 2 minutes or until golden brown. Use an egg lifter to turn. Cook for a further 2 minutes or until cooked through. Transfer to a plate. Repeat with remaining oil and pumpkin mixture to make 8 fritters.
  5. Serve fritters with the tomato sauce. Sprinkle with the spinach, basil leaves and extra parmesan.

Vic Lic

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