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.
1.5 cup cooked pumpkin (see pumpkin cooking instructions )
1.5 cup bread crumbs
1 cup red lentils (dry)
1/4 cup parsley, finely chopped
1/3 cup onion, finely chopped
high heat oil (sesame, grapeseed)
salt, pepper, cumin, ground ginger, paprika
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
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!