Spinach pumpkin feta fritters – healthy, wholefood snack or side dish that freezes well too. They’re easy to whip up and delicious!
Spinach pumpkin and feta fritters
I’m going to admit I’m pretty glad to see the end of winter.
Every year I kinda dread its arrival.
I’m not a cold bunny. I don’t deal well with being cold. I’m quite like a hibernating bear actually.
I love cooking warming foods, rugging up and bunkering down until the warmth of summer arrives.
Try this delicious spiced pumpkin fritters.
Ok so a cold day here is just under 20 (celcius) but for us Queenslanders that’s time to pull out the winter woolies and uggboots and permanently cradle a warm cup of something delicious.
Salads are definitely off the menu for a few months and I have to admit I sometimes struggle with winter lunches.
Leftovers are number one because they’re usually hot.
If there’s nothing scrumptious ready in the fridge, then my next favourite thing is fritters especially pumpkin and feta fritters.
I’m a little bit obsessed. The big boy isn’t a huge fan by my little guy loves them too.
You might want to try zucchini fritters with avocado yogurt sauce.
Usually, I make them from some mixture of mashed, cooked root veggies (sweet potato is a favourite) but my latest and favourite creation at the moment is spinach pumpkin feta fritters.
Here’s why I love spinach pumpkin feta fritters:
- They’re really easy to whip up.
- They’re made of simple, whole food ingredients – all you need is roasted or steamed root vegggies, egg, bread crumbs and feta.
- If you’re not big on peeling pumpkin you can just roughly cut it into wedges and roast it with the skin on then scoop out the flesh and mash it.
- They freeze well (throw them in a freezer-proof container or silicone ziplock bag) – so it’s really easy to grab a couple from the freezer, and pop them in the microwave for a minute)
- They’re delicious!
I’ve used steamed and roasted pieces for this as well and they all work but I think roasted gives it a lovely caramelised flavour.
To serve, top them with avocado and some shredded beef if you want to be really fancy and there’s lunch.
I like to keep a supply of portioned shredded beef in the freezer for quick and easy lunches.
- 1 cup of mashed, cooked pumpkin
- 2 eggs
- 1/4 tsp of nutmeg
- 2 tbsp crumbled feta
- A handful of chopped spinach, roughly chopped
- About 1/2 cup of breadcrumbs
- Olive oil for shallow frying
- Use a fork to stir together the pumpkin, eggs & nutmeg.
- Fold through the feta and spinach then slowly add the breadcrumbs, stirring, until the mixture holds its shape when you scoop a little onto the fork.
- Pour enough olive oil into a frying pan to make it about an inch thick and heat until you can pop a breadcrumb in and it moves around.
- Use the fork to scoop about a tablespoon of batter into the pan and press down with the fork.
- Cook for a few minutes and then use a spatula to flip and cook on the other side.
- Cool on a few sheets of paper towel.