Pumpkin & Chickpea Fritter with Jalapeno
These fritters are similar to falafels, with a bit of sweetness from the roast pumpkin. You can buy Jalapeno chillies in small cans from any gourmet food store and many supermarkets – they add that authentic Mexican taste to any salsa.
Preheat oven to 190 degrees Celsius. Line an oven tray with baking paper. Lay pumpkin chunks on the prepared tray and toss with a little olive oil and season with salt and pepper. Roast for 20-25 minutes or until cooked through and slightly browned.
Toast spices (to bring out their flavour) in a frying pan for a few minutes. Roughly blitz the cooked pumpkin with the chickpeas and spices. Season mixture with salt and pepper to taste. Roll into golf ball-sized balls and place on the same tray as used to cook the pumpkin. Using oiled hands, roll balls again to coat with oil. Lightly push down on each ball to flatten and form a patty. Sprinkle over the sesame seeds or dukkah. Bake in the oven for 20 minutes or until light golden.
To make salsa, pound garlic with the jalapeno chillies and a good pinch of salt in a mortar and pestle until a paste, (or alternatively just chop both very finely), then mix in the remaining ingredients.
To serve, divide baby spinach or rocket between plates and lay fritters on top. Top with some vegan sour cream and salsa.
Recipe courtesy of: Nadia Lim, Master Chef winner, 2012
- 400g pumpkin or orange kumara, skin off, cut into chunks
- 240g can chickpeas, rinsed and drained
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 Tbsp olive oil
- 1 Tbsp sesame seeds or dukkah
- 1 small clove of garlic, chopped
- 1-2 jalapeno chillies (depending on preference for hotness), chopped, optional
- 1 tsp extra virgin olive oil
- 1/4 red onion, finely chopped
- 3 tomatoes, chopped
- 1/2 avocado, diced
- 2 Tbsps coriander or mint, chopped
- Lime or lemon juice, to taste
- 1/4 C vegan sour cream to serve, optional
- Baby spinach or rocket leaves to serve