Brunch, lunch or vego burger, these Pumpkin and Chickpea Fritters are delish!
I love fritters. Easy lunch or brunch option; prefect for Meatless Monday or for when one of my special vego friends visit. These Pumpkin and Chickpea Fritters were inspired by those made at Alcove Cafe. My friend Louise and I often meet there after school drop off, starting with a coffee and then usually moving on to a “little something”. Their pumpkin fritters were delish, served with this amazing crispy baked kale – yum! So this week the combination of Ekka Holiday and a large pumpkin gave me the opportunity to have a go at making my own. Success! And first try! The pumpkin has a sweetness from the roasting; the chickpeas add texture and a little crunch; a little hint of chilli and the freshness of coriander. Good combo.
Start by roasting the pumpkin.
I had a nice Kent pumpkin, but you could use Jap or butternut – just keep in mind the butternut will result in a sweeter possibly more moist fritter. I left the skin on during the roasting and cooked for 25 minutes, until just cooked and started to brown on the edges. These fritters would be perfect with leftover pumpkin from your night before roast, but I just don’t usually plan that far ahead. Once cooked, cool slightly, peel and place in large bowl.
Add in the rinsed and drained chickpeas, roughly chopped coriander, sweet chilli sauce, a lightly beaten egg and some flour. Add in some salt and pepper and some dried cumin and coriander. I mashed some of the chickpeas and left some whole, and I also tried to leave some chunky bits of pumpkin. This was easier to do with a fork than a masher, but if you want a smoother consistency, just go ahead and knock yourself out. the mixture will be very moist – don’t be tempted to add in too much flour at this stage. Things come together in the cooking stage.
Heat some vegetable oil in a non-stick pan (and yes Lou- this one is from Aldi!) I tried making the fritters in two ways. First, I floured my hands and tried to shape into a pattie (see the fritter at the back). Messy! Very messy! I recommend just dolloping heaped tablespoons of mixture into the pan. Cook until golden crust forms on the bottom and then flip over. Repeat on remaining side and then set aside on a plate, covered loosely with foil while you complete the process with the remaining mixture.
I served the Pumpkin and Chickpea Fritters with some of my wonderful Tomato Jam and a little sour cream. Something creamy really complements the taste of the fritters and the spiciness of the Tomato Jam (sorry secret recipe that one!) and could also be achieved by adding some Danish feta to the salad. Louise and I can also attest to the deliciousness of a side of haloumi with these – YUM! There you go Samantha – recipe written up in record time for your Sunday Night Supper.
- 600g Kent pumpkin, roasted and cooled
- 400g tin chickpeas, drained and well rinsed
- 1 egg, lightly beaten
- 4 tbs plain flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup fresh coriander roughly chopped
- 1 tbs sweet chilli sauce
- salt and pepper
- vegetable oil for frying
- Roughly mash cooked pumpkin, along with the chickpeas. Add in remaining ingredients (except for cooking oil) and mix until well combined. Do not over-mash. The mixture will be very moist
- Heat oil in a non-stick pan and add in place heaped tablespoons of mixture. Cook until a golden crust forms on the bottom. Flip and cook until golden on remaining side.
- Set cooked fritter on plate and cover loosely with foil to keep warm. Repeat with remaining mixture
- Serve with a green salad, some extra sweet chilli sauce or tomato relish