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Squash and coriander fritters
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Serves: 6 as a starter (makes 18 fritters)
750g green kabocha* (or butternut) squash, peeled, deseeded and coarsely grated (650g prepared weight)
1 1⁄2 tsp coriander seeds, toasted and crushed
3 tbsp wholemeal spelt flour
1 tsp baking powder
1 large egg
2 red chillies, deseeded and finely chopped
28g pack coriander, roughly chopped
2-4 tbsp vegetable (or melted coconut) oil
3 tbsp pomegranate seeds
50g seasonal salad leaves, to serve
1. Turn the oven to low (110 ̊C, gas mark 1⁄4). Put the grated squash in a clean tea towel, then roll up and twist the ends to form a ‘Christmas cracker’. Hold over the sink, twist firmly and squeeze as hard as possible to extract the excess water. Tip the squash into a large mixing bowl and add the coriander seeds, flour, baking powder, egg, chilli and 2/3 of the chopped coriander. Season and mix well.
2. Heat 2 tbsp oil in a heavy-based frying pan set over a medium heat. In batches, scoop heaped spoonfuls of the fritter mixture into the pan (you want 18 fritters in total), pressing them down with a spatula to flatten slightly. Cook for 2-3 minutes undisturbed, until crispy and golden underneath. Carefully flip and cook for 2-3 minutes more. Transfer to a plate and keep warm in the oven while you cook the remaining fritters, adding a little more oil, if needed.
3. Serve hot, scattered with the pomegranate seeds and the remaining coriander, with salad leaves on the side and the raita for spooning over.
Typical values per serving: