Served with a garlic yogurt dip
When I delved in to make the Coconut Curry Pumpkin Soup recently, I baked an extra pumpkin… and it happened to be an extra large extra pumpkin. So why not stir up a couple more recipes for CSA members to try throughout pumpkin season?!
My plan was to try these as an appetizer… but the lentil-pumpkin-bread crumb combo was really quite filling. These hold together really nicely – no crumbling apart in the pan – maybe that’s thanks to the high quality eggs from free ranging hens? Try them served over a bed of fresh pea shoots or chopped frisee – it adds a good crunch factor and it’s pretty, too.
Fritter Ingredients:
1.5 cup cooked pumpkin (see pumpkin cooking instructions )
1.5 cup bread crumbs
1 cup red lentils (dry)
2 eggs
1/4 cup parsley, finely chopped
1/3 cup onion, finely chopped
high heat oil (sesame, grapeseed)
salt, pepper, cumin, ground ginger, paprika
Dip Ingredients:
Simply combine and chill:
1/2 cup plain yogurt (use Greek yogurt for a thicker dip and better dollops)
2-3 cloves garlic, minced
2 tbsp lemon juice
1 tbsp fresh chives, finely chopped
1 tsp rosemary, finely chopped
dash of sea salt
Simple Steps:
1. Prepare the dip ingredients and refrigerate.
2. Prepare the red lentils according to package instructions, with the addition of the chopped onions.
3. In a medium mixing bowl, combine the pumpkin, breadcrumbs, eggs, cooked lentil/onion mix, parsley, and spices. You should be able to make a patty that holds together firmly.
4. Bring the oil to medium heat in your frying pan. Set each fritter to cook for 3-4 minutes each side, more if you like them a bit more charred and crispy.
5. Serve the fritters with a dollop of dip, and hopefully over a bed of fresh greens. Enjoy!
Enka:ri Farm 
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