Pumpkin and feta fritters with guacamole




  • 250g grated pumpkin
  • 1 egg, beaten (Le Naturelle)
  • 2 tbsp plain flour (Lamb brand)
  • Good pinch dried chilli
  • 1 tbsp chopped fresh coriander
  • 100g crumbled feta cheese (Emborg)
  • Salt and pepper to taste
  • 2-3 tbsp olive oil (Olitalia)
  • 100g frozen avocado, defrosted (Asiago)
  • 1 clove garlic, finely chopped
  • 1 tbsp lime juice
  • 1 tomato, deseeded and finely diced
  • 1 handful mixed salad leaves for serving

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Start by mixing together the grated pumpkin, egg, flour, chilli and chopped coriander together in a bowl. Add in ¾ of the crumbled feta and mix together well. Heat some olive oil in a large pan, form the mixture into fritters and brown on both sides. Transfer onto a baking tray and continue cooking in the oven at 200°C for 10-12 minutes. To make the guacamole, smash the defrosted avocado with a fork and mix in the garlic, lime juice, salt, pepper and a drizzle of olive oil. To serve, lay the fritters onto 2 plates with a side salad and decorate with the reserved feta and chopped tomato on top. Spoon the guacamole on the side and serve.

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