Appetizing Pumpkin, ricotta and quinoa fritters Recipe

Whip up these easy fritters for a no-fuss meat-free meal.
Pumpkin, ricotta and quinoa fritters
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.


  • 300g ?butternut pumpkin, peeled and chopped

  • 350g Perfect Italiano Ricotta, crumbled

  • 35g (1/3 cup) quinoa flakes

  • 25g (1/3 cup) finely grated parmesan

  • 1/4 cup finely chopped fresh chives

  • 1 egg, lightly whisked

  • 1 lemon, rind finely grated

  • 2 1/2 tablespoons extra virgin olive oil

  • 3/4 cup fresh basil leaves

  • 1 garlic clove, crushed

  • 700g btl tomato passata

  • 1/2 teaspoon caster sugar

  • Baby spinach leaves, to serve

  • Small basil leaves, to serve

  • Finely grated parmesan, extra, to serve


  • Step 1

    Place the pumpkin in a microwave-safe bowl. Microwave on High, covered, for 4-5 minutes or until tender. Transfer to a sieve. Set aside to drain for ?5 minutes. Transfer to ?a large bowl and mash until smooth.

  • Step 2

    Add the ricotta, quinoa, parmesan, chives, egg and lemon rind to the pumpkin. Season. Stir until combined.

  • Step 3

    Heat 2 tsp of the oil in a frying pan over medium-high heat. Add the basil and garlic and cook, stirring, for ?30 seconds or until aromatic. Stir in the passata and sugar and simmer for 5 minutes or until thickened slightly. Season. Set aside and keep warm.

  • Step 4

    Heat 1 tbs of the oil in a large non-stick frying pan over medium heat. Spoon four 1/4 cupfuls of pumpkin mixture into pan, spreading to 1cm thick. Cook for 2 minutes or until golden brown. Use an egg lifter to turn. Cook for a further 2 minutes or until cooked through. Transfer to a plate. Repeat with remaining oil and pumpkin mixture to make 8 fritters.

  • Step 5

    Serve fritters with the tomato sauce. Sprinkle with the spinach, basil leaves and extra parmesan.

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