Butternut Fritters


Here is a delicious and nutritious plant based recipe that is easy to make and can be served for breakfast, lunch and dinner!

Spinach and Butternut Fritters with Moroccan Tomato Sauce (gluten free and vegan)

2 cups of grated butternut pumpkin
2 cloves crushed garlic
1 onion diced finely
1 Tablespoon oil
140g baby spinach
1 Tablespoon curry powder
1 cup chickpea (besan) flour
1/2 cup coriander chopped roughly
1/2 teas salt
1 Tablespoon honey or date purée
1. In a pan sauté the pumpkin, garlic and onion and oil for 8 minutes until pumpkin softens.
2. Add spinach and curry powder and stir for 2 mins.
3. In a bowl stir the pumpkin mix with remaining ingredients.
4. Heat a little oil in a pan and measure out 1/4 cup serves of mixture to make the fritters.
5. Serve on Moroccan sauce and garnish with mushrooms, cherry tomatoes and fresh herbs.
Moroccan sauce

1 Tablespoon oil
1 onion finely diced
2 cloves crushed garlic
1 Tablespoon ginger purée
1 teas cumin
1 teas coriander
1/2 teas mixed spice
1 chilli finely diced
400g canned tomatoes
4 Tablespoons tomato purée
1 teas salt
2 Tablespoons honey or date puree

1. In a pan sauté the oil, onion, garlic and ginger for 5 mins until soft.
2. Add spices and chilli and stir for 30 seconds.
3. Add tomatoes and purée and heat until just bubbling. Add salt and honey.
4. Using a blender blend until smooth. Simmer for 10mins to let flavours develop.
This recipe was sourced from Jeremy Dixon Revive Cafe

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