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How to make Roasted pumpkin, sage and couscous fritters

Yield = 12
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 850g pumpkin, peeled, seeded, cut into 3cm pieces
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons sage leaves, torn
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 1 cup San Remo CousCous
  • 1/3 cup pine nuts, toasted
  • 75g feta cheese, crumbled
  • 1 egg
  • Lemon wedges, to serve

Garlic yoghurt sauce

  • 1 cup Greek-style yoghurt
  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice

Method

  • Step 1 Preheat oven to 220C or 200C fan-force. Place the pumpkin, garlic, sage, honey and 1 tablespoon oil in a large bowl. Season and toss to coat. Arrange in a single layer on a large baking tray lined with baking paper. Roast for 30 minutes. Using a potato masher or fork, coarsely mash the pumpkin. Set aside to cool.
  • Step 2 Meanwhile, place the couscous in a large heatproof bowl. Add 1 cup boiling water. Stir with a fork until liquid is moistly absorbed. Cover and stand for 3 minutes. Fluff up the couscous with a fork to separate the grains. Cover and stand for 2 minutes. Fluff up again. Set aside to cool.
  • Step 3 Combine the pumpkin mixture, couscous, pine nuts, feta and egg in a large bowl. Season.
  • Step 4 Form 1/4 cup level measures of pumpkin mixture into patties.
  • Step 5 Heat a little of the remaining oil in a non-stick frying pan over medium heat. Cook fritters, in batches (adding more oil as you go). Gently press down with fish slice to slightly flatten the fritters. Cook for 3-4 minutes each side or until golden.
  • Step 6 Meanwhile, make the sauce. Combine all ingredients in a small bowl and season.
  • Step 7 Serve with lemon wedges and garlic yoghurt sauce.