Yesterday I was lucky enough to visit L and come home with 6 golden nugget pumpkins, 150g of dwarf green beans, and a couple of cucumbers. Add this to my normal vegie delivery and the fridge is bursting with fresh fruit and vegies.
I've been really impressed with the golden nugget pumpkins. They have a beautifully soft, starchy texture, rather than being stringy like some varieties.
The tinned lentils are probably cheating a little, but they were in the cupboard, and now they are not! I'm calling these patties. They're a bit soft to turn into burgers, but they're not made with batter like fritters. The polenta forms a nice crust.
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| Crispy! |
Pumpkin, Lentil and Feta Patties (makes 6)
500g diced pumpkin
100g diced feta cheese
1 tin lentils, drained and rinsed
1 small finely diced red onion
1 tsp ground paprika (I use smoky paprika)
1 tsp ground cumin
salt and pepper
1 egg
1/2 cup polenta (fine yellow cornmeal)
Boil or steam the pumpkin until very soft and mash. Allow it to cool. Add lentils, egg, cheese, onion, paprika, cumin, polenta, and season well with salt and pepper, and mix well.
Use a spoon to shape the mixture into large patties and shallow fry in olive oil over a medium heat for 4-5 minutes each side. Cover while cooking to ensure the patties cook through.
Serve with a dollop of plain yoghurt and some home made chutney, or a squeeze of lemon.
3 comments:
You are making me drool. I miss fat!
They look and sound delicious. I'll give them ago.I always need extra pumpkin recipes for when our pumpkins are harvested.
Oops! Accidentally rejected a comment from Linda!
You need a million pumpkin recipes for when the pumpkins really get midseason! They won't really have very much fat - I bet they're actually quite low in calories. Polenta crusts up beautifully without absorbing a lot. And you could use low fat feta.
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