Pumpkin and Carrot Fritters with Fennel Salad

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Serves: 4

Prep time: 10 mins

Cook time: 20 mins

Ingredients

  • 1 1/2 cups (225g) self-raising flour

  • 2 Free Range Eggs, lightly whisked

  • 1 1/4 cups (310ml) milk

  • 1 cup coarsely grated pumpkin

  • 1 cup coarsely grated carrot

  • 1 baby fennel, thinly shaved, fronds reserved

  • 1/3 cup (100g) mayonnaise

  • 1/3 cup (100g) sour cream

  • 1 tablespoon wholegrain mustard

  • 2 teaspoons horseradish cream

  • 200g sugar snap peas, halved lengthways

  • 120g Baby Rocket

  • 2 avocados, stoned, peeled, coarsely chopped

  • 1 lemon, zested, juiced

  • 2 teaspoons olive oil

Process

Pumpkin and Carrot Fritters

1. Place flour in a large bowl. Whisk eggs and milk in a separate bowl or jug. Add to the flour and stir to combine. Stir in the pumpkin and carrot.

2. Coarsely chop half the reserved fennel fronds and add to the pumpkin mixture. Spray a large non-stick frying pan with olive oil spray and heat over medium-low heat. Pour three 1/4-cup (60ml) portions of mixture in the pan, allowing room for spreading.

3. Cook for 2 mins or until small bubbles appear on the surface of the fritters. Turn and cook for a further 1-2 mins or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining fritter mixture.

 

Fennel Salad

1. Combine the mayonnaise, sour cream, mustard and horseradish in a medium bowl. Add 1 tablespoon hot water and stir to combine.

2. Place the sugar snap pea in a medium heatproof bowl and cover with boiling water. Set aside for 1 min. Refresh under cold water. Place in a bowl with the shaved fennel and rocket. Toss to combine

3. Place the avocado, remaining reserved fennel fronds, lemon zest, lemon juice and oil in a small bowl. Gently toss to combine.

4. Divide the salad and fritters among serving plates. Top fritters with the avocado mixture. Drizzle the salad and fritters with mustard sauce.

 

Healthy eating

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