Pumpkin spinach feta fritters via www.clairekcreations.com

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.

Pumpkin spinach feta fritters via www.clairekcreations.com

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!

Pumpkin spinach feta fritters via www.clairekcreations.com


Pumpkin, spinach and feta fritters
Prep time
Cook time
Total time
Serves: 20 fritters
  • 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
  1. Use a fork to stir together the pumpkin, eggs & nutmeg.
  2. 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.
  3. 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.
  4. Use the fork to scoop about a tablespoon of batter into the pan and press down with the fork.
  5. Cook for a few minutes and then use a spatula to flip and cook on the other side.
  6. Cool on a few sheets of paper towel.