- Spiced Squash & Cauliflower Fritters With Red Pepper Salsa.jpg (81.67 KiB) Viewed 855 times
Preparation Time: 15 minutes
Cooking time: 25 minutes
Serves: 4 person/3 fritters per person
No nutritional information available, but this is a Weight Watchers receipe.
Ingredients
For the fritters:
- 400g (14oz) prepared butternut squash, cut into small pieces
- 200g (7oz) small cauliflower florets
- 4 sprigs fresh thyme, leaves stripped
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp ground coriander
- Calorie-controlled cooking spray
- Rocket leaves, to serve
For the red pepper salsa:
- 1 red pepper, deseeded and finely chopped
- 2 tomatoes, finely chopped
- 2 spring onions, trimmed and finely sliced
- 1 tbsp chopped fresh coriander
- Grated zest and juice of 1 lime
Method
1. Put the squash and cauliflower into a large steamer set over a pan of simmering water. Steam for 10 - 12 minutes, until tender, transfer to a bowl.
2. Using a potato masher, mash the veg together until smooth. Add the herbs, then season and mix. Shape into 12 patties and chill in the fridge for at least 30 minutes to firm up.
3. Meanwhile, make the red pepper salsa. In a small bowl, combine all the salsa ingredients, then season to taste and set aside.
4. Put a large nonstick frying pan over a medium heat and mist with cooking spray. Fry the fritters in batches, turning carefully and regularly, for 3 - 4 minutes until golden and starting to crisp.
5. Serve 3 fritters per person with rocket and red pepper salsa.
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