Healthy pumpkin, spinach and fetta fritters

Looking for an easy dinner option that’s not only delicious but also fairly healthy? Try these tasty, crispy fritters!

Packed with super simple veggie ingredients, you won’t regret giving these a go. They’re quick to whip up and absolutely perfect for when you’re in a time crunch or just can’t be bothered to hang around the kitchen all night. Enjoy!

Ingredients

• 1 cup (280g) Greek-style yoghurt
• 1/2 cup coarsely chopped dill
• 2 tbs lemon juice
• 1 garlic clove, crushed
• 2 large zucchini, coarsely grated (about 2 1/2 cups)
• 1 cup (150g) coarsely grated Kent pumpkin
• 1 cup (50g) shredded baby spinach
• 200g Australian fetta, crumbled
• 3 tsp ground cumin
• 2 eggs, lightly whisked
• 2/3 cup (100g) self-raising flour
• Olive oil, to shallow-fry

Method

1. Combine 3/4 cup (210g) yoghurt and 2 tbs of dill with lemon juice and garlic in small jug. Cover with plastic wrap. Place in the fridge to chill.
2. Meanwhile, place zucchini in colander. Use your hands to squeeze out excess moisture from zucchini. Transfer to a bowl. Stir in the pumpkin, spinach, fetta, cumin, egg, remaining yoghurt and remaining dill. Season. Stir in flour until just combined.
3. Divide pumpkin mixture into 12 equal portions. Add enough oil to large frying pan to come 1cm up side of pan. Heat over medium-high heat. Place 4 portions of pumpkin mixture into the pan and flatten slightly. Cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat, in 2 more batches, with the remaining pumpkin mixture. Serve fritters with the yoghurt mixture.