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Goats cheese & pumpkin fritters

November 14, 2010

I’ve been very busy (or very slack) and have a whole pile of recipes I haven’t got around to posting… and probably won’t get around to posting because I’m off to Canada this week. Although, there has been talk amongst my hosts of cooking Moose and Venison so there might be some more carnivorous recipes to come in the next few weeks.

You’ll need

  • A large piece of jap pumpkin skinned, diced and cooked
  • 60g of soft goats cheese
  • 3 eegs
  • 1 cup of flour
  • 2 tsp of baking powder
  • a big handful of diced herbs (I used sage, parsley and oregano)
  • half an onion diced and caramelised
  • a teaspoon of harissa or chilli
  • 30g of toasted pine nuts
  • salt and pepper to taste

To cook

Put the pumpkin, eggs, flour, baking powder, onion, harissa, herbs and goats cheese in a blender and blend until reasonably smooth. Add in the pine nuts and stir through. To cook, add a large dollop of the mixture to a nice hot pan with a little olive oil.

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Corn fritters with avocado salsa

Carrot & saganaki fritters

Haloumi fritters with zhoug

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