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  • Laura Tulloch

Butternut squash, and coconut fritters


Ingredients


1 butternut squash, peeled, and gently boiled

1 cup all purpose white flour

1 large beaten egg

2 cups panko

1 bunch spring onion, thinly sliced

1 large bunch coriander

1 large carrots

200g dried cranberries or sour cherries

200g shelled, unsalted pistachio, roughly chopped

1 lemon

2 tbsp olive oil

1/4 cup tahini

1 tbsp maple syrup

200g flaked coconut


Method
  1. Gently boil the butternut, then blitz or mash, allow to cool.

  2. Make your dressing by whisking warm water to the tahini, enough to get your desired consistency.

  3. Add the maple to the sauce.

  4. Beat the egg, leave in a bowl, and prepare the Panko, and the flour by emptying both into separate bowls.

  5. Using two spoons, take a scoop of the butternut.

  6. Choose a portion size to work with, move the butternut between the two spoons, making a quenelle.

  7. Then gently move the spoons through the flour, this can be a bit fiddley, but bare with it!P

  8. Pour the egg onto the quenelle with one of the spoons, holding the quenelle with the other.

  9. Then place the mix into the Panko.

  10. You'll now have a patty that is more manageable, pop it onto a board, and gently shape with your hands.

  11. Repeat this process. I made three portions per person, you should get roughly 9 portions out of a squash.

  12. Gently heat the oil in a frying pan, add the patties, keep turning until golden all over.

  13. Leave to one side, chop the spring onion, and roughly chop the coriander.

  14. Now make your salad by peeling, and grating the carrot, adding the pistachio, the cranberries, and the coriander, I jut remove the stalks and keep the leaves whole.

  15. Before serving squeeze lemon all over the salad.

  16. Drizzle the patties with the coconut, tahini, spring onion, and chopped coriander.



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