Ingredients
Pumpkin Fritters:
- 10g parsley, chopped
- 350g raw pumpkin, grated
- 150g raw carrot, grated
- 120g rolled oats
- 3 eggs
- 1 small red onion, chopped
- Salt and pepper
Fruity Carrot Salad:
- ½ a pineapple
- 2 medium carrots (200g approx.)
- 2 oranges
- 1 spring onion
- 10g flat leaf parsley
- 50g golden raisins
Tomato Salsa:
- 2 plum tomatoes
- 1 spring onion
- ½ red onion
- ½ cucumber
- Salt and pepper
Method
Pumpkin Fritters:
- Pre-heat the oven to 180⁰C
- Mix the parsley, red onion, pumpkin, carrot and rolled oats together
- Add the eggs and ensure they are mixed in well
- Season with salt and pepper
- Shape the mixture into 10 patties, using a ring cutter to help create a round shape
- Place the patties onto an oven tray lined with grease proof paper, then bake them for 20 minutes, or until the patties feel firm
Fruity Carrot Salad:
- Remove the skin and the core of the pineapples and cut into 1cm wedges
- Remove the skin of the oranges and make segments
- Place the pineapple wedges and orange segments into a bowl together, along with any excess orange juice
- Pick the leaves of the flat leaf parsley and add these to the bowl
- Cut the spring onion into ½ cm rounds, making sure that you use both the green and white parts of the spring onion. Add this to the bowl
- Peel the skin off the carrots, and then use the peeler to shave them into thin strips
- Place the carrots in cold water to make them curl
- Drain the water off the carrots and mix them with the rest of the ingredients.
Tomato Salsa:
- Deseed and remove the skins from the tomatoes, and finely dice
- Deseed the cucumber and finely dice
- Finely dice the red onion
- Cut the spring onion into ½ cm rounds
- Mix the tomatoes, cucumber, red onion and spring onion together, and season with salt and pepper
To Serve
Place the pumpkin fritter and fruit carrot salad on a plate, then garnish with the tomato salsa.