This mashed potato and pumpkin fritters recipe is a great way to use up leftover vegetables and make an excellent lunch, side dish or even a main meal if you incorporate some cheese, meat or fish.
My wonderful mother made these for me while she was staying with us at Christmas. They were absolutely delicious and would be an ideal recipe for children or vegetarian friends.
They are even good enough for dinner parties by adding salmon or fish or a nice roast lamb. My Mom even wrote down how she cooked them for me and presented them on a beautiful plate so that I could take a nice photograph.
The only difficulty was deciding what to call them. Are they pumpkin patties, or pumpkin fritters? I shall just call them both! How about calling them potato and pumpkin fritters?
How To Make This Pumpkin Fritters Recipe
- Five large potatoes, chopped into medium chunks
- Half a small pumpkin, chopped into slightly bigger chunks than the potatoes (pumpkin cooks quicker)
- Once cooked, mash them together thoroughly
- Add salt and pepper to taste
- Meanwhile fry together a few spring onions and two cloves of garlic (optional) finely chopped.
- Cook a beaker full of garden peas or corn as well. You can do that in a cup in the microwave.
- Add some fresh herbs finely chopped, basil or coriander or whatever you have in the garden.
- Stir these ingredients into the pumpkin and potato mix.
At this stage you can add either:
- 2 ounces of grated cheese
- 2 ounces cooked flaked whitefish
- or 2 ounces cooked flaked salmon
When the mixture has cooled a little, flour a baking board. Form the mixture into fishcake sized patties. This makes nine fairly large pieces of savory pumpkin fritters.
Coat each pumpkin patty in a layer of flour and heat some oil in a frying pan. Cook the fritters until golden brown.
Garnish with mint and serve with salad.
Thanks, Mom, these were fabulous and I will certainly be making this mashed potato and pumpkin fritters again. I love the crunch that they have when cooked up and they have such an amazing and unique flavor as well.
From my experience, these are better when they are eaten fresh, so don't make a huge batch and try to save for later. You can, but it just tends to change the texture quite a bit. (No one likes soggy fritters, right?)
Have you ever made fritters before? You should try this pumpkin fritters recipe to serve to your family and friends?
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