Pumpkin And Lentil Fritters

1. 1

   Line a baking tray with parchment paper. Cook pumpkin in a large saucepan of boiling water, 10-15 minutes, until tender. Drain well. Return to saucepan and mash until smooth.

2. 2

   Heat 1 tbsp olive oil in a frying pan on medium. Saute leek, 3-5 minutes, until tender. Mix leek with mashed pumpkin, lentils, flour, egg and tarragon until well combined.

3. 3

   Heat 1 tbsp olive oil in a clean frying pan on medium. Add 1/4 cup of batter, flattening with spatula. Cook, 2-3 minutes each side, until cooked through and golden. Drain on paper towel and keep warm in a 250u00b0F oven. Serve with tomato chutney and salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.