Pumpkin And Lentil Fritters

1. 1

   Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.

2. 2

   Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.

3. 3

   Peel garlic cloves, crush and finely chop.

4. 4

   Thoroughly drain the lentils.

5. 5

   Finely chop the tarragon.

6. 6

   Heat one tablespoon of olive oil over a medium heat, in a saute pan, and saute the finely chopped garlic and leek until tender.

7. 7

   Transfer the garlic and leek to kitchen paper to drain excess oil.

8. 8

   Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.

9. 9

   Heat one tablespoon of olive oil over a medium heat in the saute pan.

10. 10

    Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.

11. 11

    Cook for 2-3 minutes on each side, until cooked through and golden. You should get 8 fritters from the batter.

12. 12

    Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120u00b0C oven.

13. 13

    Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.

* Per serving · 4 servings · Values may vary.