Ah winter. Every year I dread your 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.
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.
I’m a little bit obsessed. The big boy isn’t a huge fan by my little guy loves them too.
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.
- – 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 ziplock bag – so it’s really easy to grab a couple from the freezer, 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. Done!
- 1 cup of mashed, cooked pumpkin
- 2 eggs
- ¼ tsp of nutmeg
- 2 tbsp crumbled feta
- A handful of chopped spinach, roughly chopped
- About ½ 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.