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pumpkin, spinach and cheese fritters

jessica cox | pumpkin spinach & cheese fritters

These pumpkin, spinach and cheese fritters are great for a weekend brunch, or late breaky after a well deserved sleep in. When I make these at home its often done in two different ways, one diary free and one with cheese. My husband has them with cheese then topped with poached eggs and prosciutto while I have a dairy free version with smoked salmon and chutney. 

Breakfast fritters are a great alternative to bread and bring so much more flavour to a savoury start to the day. When cooked right they are lovely and crunchy on the outside and all soft on the inside. The cheese inside these fritters melts creating little pockets of molten feta or pecorino. 

If you wanted to change this up these pumpkin, spinach and cheese fritters would work well with other vegetables such as grated zucchini or carrot. You could also add nutritional yeast for a dairy free ‘cheesy’ flavour. 

The recipe here gives both options so feel free to try both and see which works for you.

 

pumpkin, spinach and cheese fritters

Print Recipe

serves
2 hungry people
preparation time
10 minutes
cooking time
10 minutes

ingredients

  • 1 1/2 cups packed grated pumpkin
  • 2 cubes frozen spinach or 1/3 cup of packed fresh spinach, finely chopped
  • 3 heaped tablespoons besan flour
  • 1/3 cup crumbled goat feta or grated pecorino (optional)
  • salt and pepper to taste
  • For serving:
  • smoked salmon, avocado n chutney
  • prosciutto and poached eggs

method

In a bowl combine all the ingredients and mix well. Heat a fry pan and add a dash of unrefined rice brain oil or coconut oil. Add a good 2 dessertspoons of the mixture into the pan. Repeat until all the mixture has been used up.

Cook the fritters till bubbling and browning underneath then flip over and repeat. You may need to turn the heat down after a little so the pumpkin has time to soften without the fritters burning.

Serve the fritters topped with your choice of the above toppings whilst still warm.

nutritional information

  • Spinach in these fritters provides a vegetarian source of iron along with the addition of poached eggs as a chosen serving side.
  • Besan flour is ground chickpeas. It is naturally gluten free, low in simple carbohydrates and a good source of fibre.
  • These fritters are egg free and when topped with smoked salmon and chutney complete a delicious egg free weekend breakfast.

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leonie kenny
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leonie kenny

Top points here for fabulous fast food…and all with great nutrition and tolerances ticked off! Sweet potato worked well as a substitute and as a herb lover I added fresh chopped dill. I’ll enjoy these again & again.

Jas The Gluten Free Scallywag
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Jas The Gluten Free Scallywag

yummo, these sound delish!

Jeera_Genie
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Jeera_Genie

These sound delicious Definitely going to try this recipe

raw_creations
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raw_creations

Can you use wholemeal flour or spelt instead?

Chern
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Chern

Can you replace the cheese with something non-dairy? Thanks!

Nadia
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Nadia

Could I use pureed pumpkin instead?

Charlotte
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Charlotte

Can you use other gluten free flours, such as rice or millet?

Allison Smith
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Allison Smith

Doesn’t these fritters require some sort of liquid to hold them together before cooking?

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