Meat Free Monday: Butternut and Chickpea Fritters

Meat Free Magic…



  • 400 g butternut squash, peeled & cut into 1-2 cm cubes
  • 1 tbsp honey
  • 1/4 tsp cinnamon
  • 1 tbsp olive oil
  • 1 tin cooked chickpeas, rinsed & drained
  • 40 gr (1/3 cup) polenta/oats/flour (or breadcrumbs) plus extra for coating
  • 1 tbsp garam masala
  • 2 tsp ground cumin
  • 1 tbsp finely chopped garlic (about 3 cloves)
  • 1 tbsp fresh lemon juice
  • 1 egg
  • a handful of fresh coriander, chopped
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/4-1/2 tsp cayenne pepper

Heat oven to 190 degrees. On a baking tray, toss the butternut with honey, olive oil and cinnamon, then roast for 15-20 min. (Monday cheat’s version: Microwave the butternutty buggers). While you wait for the butternut to cook, mix all the other ingredients in a large bowl. Add the cooked butternut and mash lightly (leave a couple o’ chunks).

If you have the time and patience, refrigerate the mixture for an hour so that it will firm up and be easier to work with; then form the mixture into patties and roll in polenta/breadcrumbs. TIP: Crushed cornflakes also work very well (this is what I used).

Heat about 1/2 cm of olive oil in a non-stick frying pan until hot then turn it down to medium and cook the patties for 4-5 minutes on each side until golden and crispy.

Serve with salad and some onion marmalade. I also drizzled mine with coconut milk (fancy).


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